La Montagne-style Tofu Fajitas

Way back in August of 2009, I promised that I would publish chef John Bragg's La Montagne tofu fajitas recipe after The Memphis Flyer published our story. Well, I just plain forgot! A recent email or two jogged my faulty memory. So here it is -- the long-awaited, much-anticipated recipe for La Montagne's tofu fajitas:

olive oil for pan

one red onion

one chopped red pepper

1 cup chopped button mushrooms

1 cup chopped red tomato

1 teaspoon ground cumin

chili powder to taste

fried tofu (in strips)

pico de gallo (chopped tomatoes, lime juice, onion, and cilantro)

warmed tortillas

chopped lettuce

Coat a frying pan with olive oil and add onion, red pepper, mushrooms, and tomato. Toss at medium heat. Add cumin, chili powder, and then the fried tofu strips. Serve on top of lettuce with tortillas and pico de gallo on the side.