Ingredients 1 pound tofu, firm, cut into matchstick sized pieces 1 1/2 cup onion, thinly sliced 1 1/2 cup bell pepper, green, thinly sliced 4 oz chilies, green, can, chopped, undrained 1/2 cup orange juice 1 tablespoon oil, olive 2 tablespoon vinegar 3 each garlic, cloves, finely chopped 1 teaspoon cumin, ground 1 teaspoon coriander, ground 1 teaspoon oregano, dried 6 each flour tortillas Directions: Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours, gently stirring tofu mixture occasionally. Wrap tortillas tightly in aluminum foil and heat in a 350 degree oven for 10 minutes. Heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. Serves 6.