Fire-Up-the-Grill Fajitas

3.8 (3 reviews)
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Juice of 2 limes (4 Tbsp.)
1 Tbsp. olive oil
1 clove garlic, minced
1 jalapeño pepper, seeded and minced (for extra heat, don’t seed the pepper before mincing it)
2 Tbsp. minced fresh cilantro
2 tsp. chili powder
1/4 tsp. cayenne pepper (or more if you can stand it)
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

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

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind