Tofu & Bell Pepper Fajitas with Guacamole

Directions

1. Wash and dry all produce, then prep the greens and peppers as described in the ingredient list.
2. Halve and pit the avocado, scoop the flesh into a bowl, and mash until smooth. Fold in some chopped cilantro from the stems and set the mixture aside with a little cilantro on top.
3. Peel and mince the garlic, then add it to the mashed avocado along with a squeeze of lime and a pinch of salt and pepper.
4. Juice one lime half into the guacamole and cut the remaining lime half into wedges for serving.
5. In a small bowl, mix chili powder, cumin, salt, and pepper to create the fajita spice. Pat the tofu dry and cut into ½-inch strips, then toss with the spice blend.
6. Heat a skillet over medium-high and swirl in virgin coconut oil. Add the tofu strips and cook until golden brown, 8–12 minutes, turning occasionally; transfer to a plate when done.
7. In the same skillet, cook the sliced peppers and onion until tender-crisp, 3–5 minutes. Return the tofu to the pan and combine with the vegetables.
8. Wrap the tortillas in damp paper towels and warm briefly in the microwave, then assemble by dividing the tofu and veggies among plates, topping with guacamole, cilantro, and lime wedges.