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| 1 x ca. 450 g | Firm tofu, cut into matchstick sized pieces |
| 1 1/2 Tasse | Onion Thinly Sliced |
| 1 1/2 Tasse | green pepper thinly sliced |
| 5 x ca. 30 g | Can chopped green chilies, undrained |
| 1/2 Tasse | orange juice |
| 1 Esslöffel | olive oil |
| 2 Esslöffel | vinegar |
| 3 | Cloves Garlic finely chopped |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | coriander ground |
| 1 Teelöffel | oregano dried |
| 6 | Inch flour tortillas |
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Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours, gently stirring tofu mixture occasionally.
To Cook Wrap tortillas tightly in aluminum foil and heat in a 350 F oven for 10 minutes. Heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. Serves 6.
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