Entrée

For a quick and exciting meal, this healthful version of a popular Mexican dish is hard to beat. The baked tofu neatly replaces beef and, along with olive oil, provides a healthy twist on fat. Non-fat whole-wheat tortillas work great with this fajita filling. They have none of the hydrogenated fat of conventional white-flour tortillas and provide some fiber. The freshness of the ingredients makes these fajitas both visually appealing and delicious.

2 tablespoons extra-virgin olive oil
1 large onion, sliced
1 red bell pepper, seeded and julienned
1 green pepper, such as ancho, Anaheim or bell, seeded and julienned
1 hot pepper, such as jalapeno or Serrano, seeded and minced
1 cup sliced mushrooms, such as cremini or portobello
2 cups sliced, baked pressed tofu (preferably savory or hickory-smoked flavor)
Salt to taste
6 non-fat whole-wheat tortillas, warmed

GARNISH:
Low-fat sour cream, salsa, chopped fresh tomatoes, avocado and scallions

1. Heat the olive oil in a large skillet over medium-high heat, then add the onions.

2. Sauté, stirring, until the onions are translucent. Stir in the peppers and mushrooms and sauté until the vegetables begin to soften, about 5 minutes.

3. Add the tofu and stir-fry for 5 minutes more. Season with salt to taste and serve in the tortillas.

4. Top the fajitas with low-fat sour cream, salsa, chopped fresh tomatoes, avocado, scallions, or a combination of these.

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