Animal-lover Fajitas

Prepare all vegetables by washing and patting dry. Slice the red, yellow, and orange peppers into thin strips, removing seeds and white membranes. Slice the zucchini lengthwise and then into quarter-inch half-moons. Slice the Spanish onion into thin, uniform strips.

Remove the marinated tofu strips from the marinade and pat dry with paper towels to remove excess liquid. This ensures better browning and texture when cooked.

Heat a large skillet or griddle over medium-high heat until very hot. Working in batches if necessary, sear the tofu strips until golden brown on both sides.

Transfer the cooked tofu to a plate. Add the onion strips to the same skillet and cook, stirring occasionally, until they begin to soften and turn translucent.

Add the pepper strips to the skillet with the onions. Continue cooking and stirring until the peppers begin to soften slightly but retain some firmness.

Add the zucchini slices to the skillet with the other vegetables. Cook and stir everything together until all vegetables are tender-crisp.

Return the cooked tofu to the skillet. Sprinkle the store-bought fajita mix over the tofu and vegetables according to package directions. Toss everything together to combine evenly.

Warm the tortilla shells in the skillet over the vegetable mixture for 30 seconds on each side, or warm them separately in a dry skillet or directly over a gas flame until pliable.

Transfer the tofu and vegetable mixture to a serving bowl or platter. Arrange the warm tortillas on a separate plate alongside the filling and serve immediately, allowing diners to assemble their own fajitas.