Tuesday, June 17, 2008

Veggie Fajitas

Local Ingredients
Zucchini from Red Earth Farm
Baby Bella Mushrooms from Avondale, PA
Garlic from Highland Orchards
Scapes from Jeff at Fitler Square
Tomatoes from Fahnestock at Rittenhouse Square Farmer's Market
Green Onion from Red Earth Farm
Assorted Peppers (canned last summer)
Parsley from Rittenhouse Square Farmer's Market
1 lb nature's soy tofu

Veggie Filling
3 small zucchini, sliced (or julienned)
2 C mushrooms, sliced
2 scapes, sliced
2 cloves garlic, minced
1 t cumin
1/2 t chipotle
1 T hot sauce
Juice from 1 1/2 limes
1 T agave
salt and pepper
optional: tequila

Mix ingredients above and marinate 5-10 minutes. Heat skillet (preferably cast iron) until hot, add high heat oil until hot, and add zucchini mixture. Saute until mushrooms release their juices.

2 tomatoes, chopped
5-6 pickled or fresh peppers, chopped
2 T parsley, chopped
1 green onion sliced
salt and pepper to taste

Add above ingredients to blender and blend until frothy. Let sit for a few hours.

Press water from tofu using kitchen towel and a plate.
Slice thinly and dust with flour, cumin powder, chipotle powder and salt

Heat cast iron until very hot. Add oil until hot. Quickly add tofu in one layer and turn heat off. Cook for 1 minute. Turn heat back to high and flip tofu pieces over. Repeat if necessary to cook all of the tofu.

Lightly warm tortillas (flour or corn) and top with veggie mixture, salsa, fried tofu and sour cream. Roll or fold and enjoy!*

*very messy!

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