Rainbow Veggie Fajitas - Meat Free Monday

Ingredients

• 12 ounces (360 g) firm or extra-firm tofu, cut into 2-inch x ¼-inch (5-cm x 0.6-cm) strips
• 2 tablespoons (30 ml) low-sodium or regular tamari
• 4 teaspoons (20 ml) homemade or commercial fajita seasoning mix or Tex-Mex seasoning mix
• 2 cups (500 ml) sliced mushrooms
• 1 large red onion, sliced
• 8 cloves garlic, thinly sliced
• 3 tablespoons (45 ml) low-sodium or regular vegetable broth
• 1 small eggplant (aubergine) or 1 large zucchini (courgette), cut into 2-inch x ¼-inch (5-cm x 0.6-cm) strips
• 1 large red bell pepper, cut into 2-inch x ¼-inch (5-cm x 0.6-cm) strips
• 3 cups (750 ml) chopped kale or other greens
• ½ cup (125 ml) chopped fresh cilantro (coriander) or parsley, packed
• 2 tablespoons (30 ml) freshly squeezed lime juice
• 8 (6–7 in./15–18 cm) whole-grain or gluten-free tortillas