fajitas with cool avocado sauce

Tofutti’s Better Than Sour Cream is the secret ingredient in this delightfully creamy non-dairy sauce. It’s the perfect complement to the hot and spicy fajita veggies.

Avocado sauce:
1 ripe avocado, coarsely chopped
1 cup Tofutti Better Than Sour Cream
2 Tbs. lime juice
Salt to taste

Fajita veggies:
2 Tbs. olive or canola oil
1 large yellow onion, coarsely chopped
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
1 large tomato, coarsely chopped
3/4 cup vegetable broth
1 jalapeno, minced
2-3 cloves garlic, minced or pressed
2 tsp. ground cumin
1 Tbs. chili powder
Pinch of cayenne
1 tsp. salt
Black pepper, freshly ground

Tortillas (preferably warm)

1. In food processor or blender, combine avocado, non-dairy sour cream, lime juice, and salt to taste. Set aside.

2. Heat oil in large, non-stick skillet. Sauté onion and peppers until onions are transparent. Add remaining ingredients; stir to combine and simmer until peppers are tender (about 5-7 minutes).

3. Spoon veggie mixture into tortillas; roll and top with avocado sauce or serve open-faced with avocado sauce.

Variation: Add chopped pre-cooked tofu or tempeh to the veggie mixture when you add the vegetable broth.