Fire Up the Grill Fajitas

Fresh veggies and tofu are marinated with lime, garlic and jalapeno peppers, then grilled and served with warm tortillas.

Ingredients:

• Juice of 2 limes
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and minced (for extra heat, don't seed pepper before mincing)
• 2 tbsp minced fresh cilantro
• 2 tsp chili powder
• 1/4 tsp cayenne pepper or to taste
• 1 lb extra firm tofu, cut into 1 inch strips
• 2 ears fresh corn
• 1 large red onion
• 1 red bell pepper, cut into 1 inch squares
• 1 green bell pepper, cut into 1 inch squares
• 12 cherry tomatoes
• 4 large flour or corn tortillas
• Guacamole

Directions:

Put lime juice, olive oil, garlic, jalapeno pepper, cilantro, chili powder, and cayenne pepper in a jar with a tight fitting lid and shake well. Place tofu in a shallow pan, add lime juice mixture, and marinate in the refrigerator, stirring occasionally, for several hours. Meanwhile, remove husks from corn and soak it in cold water for 1 hour. Drain corn and wrap it in aluminum foil. Grill for 20 to 30 minutes, turning often, until corn is lightly charred. Cut corn kernels off cob. Parboil onion and cut into quarters. Thread onion, bell peppers, and tomatoes onto skewers and brush with lime marinade. Grill, turning often, until lightly charred. Place tofu on grill, cover with a lid or aluminum foil and cook, basting occasionally with marinade until tofu is light brown. Heat each tortilla briefly on grill. Divide vegetables and tofu equally among tortillas, and then roll up fajita style. Serve with guacamole.

Number of Servings: 4