Ingredients

1 pound firm tofu, cut into matchstick sized pieces
1 1/2 C. onion, thinly sliced
1 1/2 C. green pepper, thinly sliced
1 4 ounces can chopped green chilies, undrained
1/2 C. orange juice
1 Tbsp. olive oil
2 Tbsp. vinegar
3 cloves garlic, finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
6 inch flour tortillas

Cooking Instructions

Place tofu, onions, and green pepper in a 9×13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4 to 5 hours, gently stirring tofu mixture occasionally. To cook wrap tortillas tightly in aluminum foil and heat in a 350 degree 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 and roll.
 
 
I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)