Chicken and tofu fajitas
Sometimes, due to my blog, I get questions if I spend pretty much all day every day cooking intricate and complicated dishes.I then have to admit that this is not at all the case. I love slow cooking and will do it every time I can but it is more like once a week or so than every day. If I am doing a dish I can prepare quickly and then leave in the oven I can do this when working from home and it might seem like I have spent a lot of time cooking the dish whilst in real time I might just have spent fifteen minutes in total hands on.
Sometimes even that is too long and I just want something quick and easy with a minimum of fuss. Old el Paso asked me to review a few of their products, I have not received any monetary compensation for this and the opinions are my own. Their ready prepared crispy chicken fajita mix seemed like a quick and easy place to start.
It was an oven bake and I was curious to see if the chicken would crisp up like I expected, and I was also curious if it would work with tofu.
It was easy to make, just shake n’ bake.
Whilst that was cooking I opened a jar of hot jalapeños.
I chopped them up and added them to a guacamole and a pineapple and strawberry salsa.
I had some strawberry and pineapple already mixed in the fridge. The strawberries was ever so slightly on the tart and firm side so I thought they would be good in a salsa with the jalapeños.
We ate it with shredded cabbage, soured cream, sweetcorn, grated carrot, onion and pepper. The chicken and the tofu both had a nice and crispy coating, I will add a little salt next time but it was a great quick and easy dinner. I prepared everything whilst the chicken was cooking.I heated the wraps on low heat in the oven just before serving.
I had some ingredients left over the following day and it was perfect for a tortilla breakfast. I did scramble eggs and we ate it on tortilla with smoked mushrooms, salsa, avocado and a drizzle of soured cream.