7 blocks (two 3-block meals and one snack or one 3-block meal and one 4-block meal)
Ingredients:
16 oz Tofu, cubed extra firm
2 1/3 teaspoons Olive oil
1/4 cup Tofu Marinade Soy sauce
1/4 cup Cider vinegar
1/2 teaspoon Ground ginger
1/2 teaspoon Cayenne pepper
1/2 teaspoon Garlic powder
1/2 teaspoon Cinnamon
1/2 teaspoon Coriander, ground
1 small Filling Red onion, diced
2 tablespoons Garlic, minced
2 cups Green peppers, sliced
2 cups Mushrooms, button
2 mediumTomatoes, chopped
1/2 bunch Cilantro, chopped
Salt and white pepper to taste
3 Pitas or tortillas
1 cup low-fat Yogurt Sauce Yogurt
1 teaspoon Curry powder
1/2 teaspoon Cayenne pepper
1/2 teaspoon Cumin
Instructions:
Night Before:
1. In a l arge bowl, whisk the tofu marinade ingredients together. Add the cubed tofu, mixing gently to cover tofu evenly. Cover and let sit in the refrigerator overnight, or for at least four hours. 2. Whisk together the yogurt and spices for the sauce. Cover and keep in the refrigerator until ready to serve.
The Day of:
1. Bake the tofu on a sheet pan with a little of the marinade poured around it at 350 degrees for 30 minutes until firm. 2. In a large sauté pan, sauté the onion and garlic in olive oil until soft. Add the mushrooms and sauté until they cook down, about five minutes. Add green bell peppers and sauté for about two minutes until just tender. Add the baked tofu, cilantro, tomatoes, salt and pepper. Cook until tomatoes are heated but be careful not to over cook. 3. Serve the fajitas in a pita or warm tortilla drizzled with the yogurt sauce.