Tex Mex Tofu Fajitas

From Southern Living
Serves 8

1 pound firm tofu, drained and cut into 1/2-inch-thick sticks
1 teaspoon ground cumin
1 teaspoon chili powder
3 tablespoons canola oil, divided
1/2 medium sweet onion, thinly sliced
1 red bell pepper, cut into thin strips
1/2 cup chunky salsa
2 teaspoons cider vinegar
1 teaspoon salt
8 6-inch whole wheat tortillas, warmed
Optional toppings:  avocado, diced tomato, lettuce, shredded cheese

Sprinkle tofu with cumin and chili powder; gently toss to coat evenly. Cook half of tofu in 1 tablespoon hot oil in a large cast iron skillet over medium heat, browning each side. Remove tofu, and keep warm.  Repeat procedure with 1 tablespoon oil and remaining tofu.  Sauté sliced onion and pepper in remaining oil in skillet over medium-high heat 5 minutes or until tender. Stir in salsa, vinegar, and salt; cook 2 minutes. Pour mixture over tofu. Serve with warm tortillas and your favorite toppings.