I used to love cooking. I’m talking: it was fun, exciting, and, if nothing else, it helped me learn a lot of things.
When I was in gen chem (no thank you to ever doing that again), I was having such a hard time figuring out how to combine different elements or make something make sense in an equation. And lo and behold, my tutor said, “Think of it like a recipe you’re making in the kitchen.”
I was all of a sudden far more interested in what might be going on with all of these elements.
Bottom line: sometimes you want a bit of a complicated recipe, and other times you’re just over it and want to throw shit on a pan and call it a day.
This is exactly what this recipe mostly is: throw shit on a pan and call it a delicious day.
Sheet Pan Fajita Tofu & Black Beans
Serves 2
Ingredients
- 10 oz extra-firm organic tofu, pressed and sliced
- 1 1/3 cups black beans, cooked and rinsed
- 1/2 large red bell pepper, sliced
- 1/2 large yellow bell pepper, sliced
- 1/2 cup red onion, sliced
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp fajita seasoning
- 1/4 cup cilantro, chopped
- 2 large brown rice tortillas, warmed
- 1 lime, cut into wedges
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the organic tofu, black beans, peppers, onion, olive oil, and fajita seasoning together on the prepared pan.
- Bake for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Top with cilantro and serve with warm tortillas and lime wedges.
- Enjoy.
0 Comments