Thursday, April 2, 2015


  Thursday and tortillas rhyme and swing, making my Thursdays as healthy as these vegan and low-fat tortillas are delicious. It is still a weekday, not yet time to indulge in unhealthy and hard-to-digest party foods of weekend. Especially this weekend when it´s Easter!

A complete meal. Marinated veggies and tofu as the filling.

As much as I like to eat home-made foods, tortilla bread is one thing I cannot do. It always ends up either too thick or too thin, and it always tears apart (I use wholemeal spelt flour for the dough). So this is one place where I take a shortcut, buying them ready from the store. I figure that filling them with fresh, fibrous vegetables adds up to a lunch on the healthy side overall. It´s okay to aim for perfection, but it´s also okay to understand it is impossible (and inhuman  =).

  The recipe (yields two big fajitas):

1/2 small zucchini, thinly sliced
1/2 orange bell pepper, thinly sliced
1-2 tomatoes, halved and then thinly sliced
5 mushrooms, thinly sliced
3-4 kale leaves, finely chopped
6 oz. (200g) firm tofu, cubed

Mix all with this marinade:
2 Tbsp olive oil
1 tsp soy sauce
black pepper
1/2 tsp cumin
1 small clove garlic, minced
cayenne pepper, to taste
a squirt of raw honey

+ Let sit in room temperature for 15-30 min, mixing occasionally.
  Ladle on tortillas, roll up and enjoy.

  If you like yours more creamy, some plain (soy) yogurt or avocado do the trick well!

  This is my version of the always gorgeous Mimi Kirk´s fajita recipe from her book Live Raw. She is such an inspiration!

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