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
