vegan cooking

my favorite mexican restaurant is Sharky’s, because not only do they have organic rice and beans, but they serve up some mean marinated grilled tofu. i get their fajita bowl (occaisonally the tacos, sometimes the burrito if i feel like being a hog) several times a month. it’s probably the only “fast” food place i frequent. but it’s not cheap! i figured i’d give it a shot on my own. i had recently received a grill pan (from ikea - $15! seriously, get one. cast iron and not “seasoned.”) and thought it’d be a good recipe to try out on it. i was right - i make this all the time now. i’m sure you can make this using any old pan, or even in a vegetable basket on a regular grill.

ingredients:

1 package of extra firm organic tofu (the super firm high-protein one in the deli case at TJ’s works great)
1 container of TJ’s Chimichurri Sauce
or
1 bunch cilantro
4 tbs olive oil
4 cloves garlic (to taste - i love garlic so i use a ton. get used to it), minced
lime juice
1/4 tsp paprika
1/2 tsp cumin
dash kosher salt
hot sauce to taste
cayenne pepper to taste

1 package TJ’s Fajita Vegetable Blend
or
2 red or green bell peppers
1 medium onion

cube the tofu into 1″ or so pieces and place in a ziplock bag. add chimichurri sauce, or chop about half the bunch of cilantro and place in the bag with the garlic, oil, lime juice and spices. seal the bag and let this marinate in the ‘fridge for at least an hour or so.

when you’re ready to cook, heat the grill pan to medium-high and empty the contents of the bag into the pan. let the tofu cook for just a few minutes, stirring occasionally. then add the fajita vegetables - or chop the peppers and onion into long, thin slices and add them. from there it’s just watching the tofu to make sure it’s browned enough. when you’ve got good grill lines going, you’re set.

i also used my leftover garlic and cilantro to make pico de gallo - a fresh topping like salsa, but more chunky and with less heat. just add chopped tomatoes, lime juice, and green chiles. however, sometimes i’ll add a (de-seeded) habanero or serrrano pepper because i’m insane and like lots of heat.

to mix it up, try adding a splash of tequila and triple sec to the marinade, as well as the hot sauce of your choice to really set your stomach on fire. if you’re like me, you enjoy sweating and crying while you eat and think that the inevitable pain is worth it. my hot sauce of choice is Burn Baby Burn. love it!

serve with beans, pico de gallo and guacamole (avocado’s number is a fave at our place) and whole wheat tortillas. delish!