1 pound extra-firm tofu
1/2 lime juice
1 tablespoon ground cumin
Salt to taste
Pinch of cayenne pepper
1 large red onion thinly sliced
1/2 sliced green bell pepper
1/2 sliced red bell pepper
1 tablespoon olive oil
4 large whole wheat tortillas
1/2 cup chopped cilantro
1. Squeeze tofu between layers of paper towels to remove as much of the moisture as possible.
Slice tofu into 2-inch x 1/2-inch strips and transfer to a wide, shallow dish.
2. Combine lime juice, cumin, salt and cayenne in a small bowl and mix well. Pour half of the mixture over the sliced tofu. Make sure that the tofu is completely covered with the mixture, cover, and refrigerate for 20 minutes.
3. Combine onions, peppers and remaining lime juice into a large bowl, cover and refrigerate for 20 minutes.
4. Heat 1/2 tablespoon of the oil in a large nonstick skillet over high heat. Add tofu and stir-fry until all sides are browned; transfer to a plate. Add remaining 1/2 tablespoon oil to skillet, add peppers and onions and stir-fry over high heat until browned. Put the tofu back into the skillet and mix with the peppers and onions.
Fill warm tortillas with the tofu mixture, avocados, cilantro and salsa. Enjoy!