Title: Tofu fajitas
 Categories: Vegetarian, Mexican
      Yield: 6 Servings
 
      1 lb Firm tofu, cut into
           -matchstick sized pieces
  1 1/2 c  Onion, thinly sliced
  1 1/2 c  Greenpepper, thinly sliced
      1    4 oz can chopped green
           -chilies, undrained
    1/2 c  Orange juice
      1 tb Olive oil
      2 tb Vinegar
      3    Cloves garlic, finely
           -chopped
      1 ts Ground cumin
      1 ts Ground coriander
      1 ts Dried oregano
      6    Inch flour tortillas
 
  Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a
  small bowl, combine remaining ingredients, except tortillas, mixing
  well. Pour over tofu mixture. Cover pan, and refrigerate 4-5
  hours,gently stirring tofu mixture occasionally.
  
  TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F
  oven for 10 minutes. heat a large nonstick skillet over medium high
  heat. Drain tofu mixture (reserving marinade) and place in skillet.
  Cook, stirring gently, until vegetables are slightly tender. Add
  marinade, a little at a time, to keep mixture from sticking. If you
  prefer a juicy fajita filling, add all of the marinade. To serve,
  spoon tofu filling into the center of heated tortillas, roll, and
  enjoy. Serves 6.
  
  Origin: Cookbook Digest, Jan/Feb 93 Shared