Veggie and Tofu Fajitas

• 3 tablespoons Fresh lime juice
• 2 teaspoons Paprika
• 2 teaspoons Ground cumin
• 3 cloves Garlic, minced
• 1 Small jalapeño, seeded, finely diced
• 1⁄2 teaspoon Salt
• 12 ounces Tofu, extra firm, drained (1 block)
• 2 Bell peppers, cored, seeded and sliced
• 1 Onion, peeled and sliced
• 2 tablespoons Soybean oil
• 12 Corn or flour tortillas (heated)
• 3⁄4 cups Guacamole
• 3⁄4 cups Pico de gallo, store bought
• 1⁄2 cup Plain Greek yogurt

Combine lime juice, paprika, cumin, minced garlic, jalapeño and salt; set aside.

Cut tofu into twelve, 1x1x3-inch pieces. Place tofu pieces in baking dish; top with marinade. Refrigerate at least one hour or longer, turning tofu occasionally to marinate evenly.

Heat 2 tablespoons soybean oil in large non-stick frying pan over medium high heat. Add tofu, turning frequently, until evenly browned and crisp; remove tofu from pan. Add bell peppers and onions to pan, cook until just soft, about 8 minutes. Gently stir in tofu pieces; remove from pan.

Serve with tortillas, guacamole, salsa and yogurt.