Spicy Tomato Tofu Fajitas with Mango Guacamole

If you've grown up in San Diego as I have, powerful cravings for Mexican cuisine can hit both regularly and insistently.

Unfortunately while Montréal is normally a mecca of culinary diversity, there is a surprising lack of inexpensive and quality Mexican fare. And when you add the parameter of trying to avoid anything double soaked in oil and trans-fat, well, you're in trouble.

And so homemade fajitas enter. This recipe makes use of tofu because A) it soaks up flavors much more compellingly than your average meat and B) I love it wholly and blindly, but you could easily substitute chicken or beef for a more typical meal.

Because I'm habitually starving this recipe has two elements: the fajitas and the guacamole, but it's certainly not necessary to make both at once.

(However, if you do, you won't be sorry.)

Feeds Two.

TOFU FAJITAS

Half of block of firm tofu (for more interest use a flavored tofu such as ginger)
Half a red or orange pepper
Half a small onion
1-2 cloves of garlic (# of cloves dependent on whether or not you're going out later that night)
4 large ripe summer strawberries
Grated cheese of your choice (good options include sharp cheddar, monterrey jack, or anything with a jalepeno twist)
Tortillas

Spices and Flavor (use what you have on hand, though ideally all)
Olive Oil
Balsamic Vinegar
Cumin
A variation on Cajun/Mexican/Chili Spice (essentially anything that will add a little heat)
Canned Diced Tomatoes
Lime
Coriander

Directions

Heat a small bit of oil in a skillet. When it's cracking hot, add finely minced pieces of garlic and the chopped onion and tofu. (I like long thin strips, as it feels more authentic.) Season with a generous splash of vinegar, half a teaspoon of cumin, a spritz of lime, a few diced tomatoes in their juice, and enough spicy spice to make your eyes water pleasantly.

Sauté until onions become translucent and soft, about 10 minutes.

Add remaining ingredients: the pepper, (thin slices, long) strawberry, (thin slices, small) and more tomatoes (chunked, fat). Sauté for additional 5 minutes. Add a splash more balsamic and lime, and any additional spices, if desired.

Serve on warm tortillas, sprinkle with fresh coriander, cheese, and top with a dollop of natural yogurt. Dip, pour, drench, or otherwise load with mango guacamole.

MANGO GUACAMOLE

1-2 ripe avocados (they should be slightly soft to the touch)
1 ripe mango (again, soft to the touch)
Approximately two teaspoons finely chopped onion
Soy Sauce (here salt can be substituted if absolutely necessary)
Black Pepper
Lime
Coriander

Directions

Cut avocados in half length-wise. Remove skins and pit, mash. Cut mango into chunks and mix in. Add several drops of soy sauce, onion, a generous squirt of lime, black pepper, and coriander. Eat. Enjoy.

So that's it. For diversity feel free to play around with different vegetables: mushrooms, sweet corn, eggplant and carrot are all delicious additions. For more decadence use sour cream instead of natural yogurt. If you feel like celebrating accompany it with sangria. Think summer.