Marinated Vegetables and Tofu Fajitas

Directions:
Place tofu, onions, zucchini, yellow squash, carrots, and green pepper in a 9x13 inch-baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours, gently stirring tofu mixture occasionally.

To Cook: Wrap tortillas tightly in aluminum foil and heat in a 350°F oven for 10 minutes. Heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. (Serves 6)

Ingredients:

1 lb Firm tofu, cut into matchstick sized pieces

11/2 cup Onion, thinly sliced

1/2 cup Zucchini, thinly sliced

1/2 cup Yellow Squash, thinly sliced

1/2 cup Peeled Carrot, thinly sliced

11/2 cup Green pepper, thinly sliced

1-4 oz can chopped green chilies, undrained

1/2 cup Orange juice

1 Tbsp Olive Oil

2 Tbsp Vinegar

3 Cloves garlic, finely chopped

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Dried oregano

6 inch whole wheat flour tortillas