Amount
Ingredient
Preparation



1
pound
tofu

firm, cut into matchstick sized pieces



1 1/2
cup
onion

thinly sliced



1 1/2
cup
sweet bell pepper

green, thinly sliced



4
ounces
chile peppers

green, can, chopped, undrained



1/2
cup
orange juice





1
tablespoon
oil

olive



2
tablespoons
vinegar





3
each
garlic

cloves, finely chopped



1
teaspoon
cumin

ground



1
teaspoon
coriander

ground



1
teaspoon
oregano

dried



6
each
flour tortillas

 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.
  
Wrap tortillas tightly in aluminum foil and heat in a 35 degree oven for 1 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