Combine all into a large bowl, toss to combine. Cover and place in the fridge for at least an hour. Begin cooking tofu (see below).
Transfer to a large skillet heated on medium heat, allow to cook for about 5 minutes. Add tofu strips, cover and cook for 10-15 minutes. Cook less if you like your veggies more crunchy.
1 pack of firm or extra firm tofu, pressed of liquid
Cut into 8 thin slabs, place on a baking sheet lined with Silpat mat or parchment paper.
Bake for 30 minutes at 375 degrees.
After finished cooking, cut into thin strips to mimic fajita chicken/steak.
1 T olive oil
1 1/2 cup brown rice
1 T chopped onion
1 t garlic powder
1 t paprika
1 t cumin
1/2 t chili powder
1 cup salsa
2 cups stock
Heat oil on medium heat in a sauce pan, add rice and allow to cook until you hear the rice begin to pop. Add onion, spices, and salsa. Saute for 30 seconds. Add stock and bring to a boil. Reduce to simmer and cover for about 30 minutes. Stir half way.