Yep, Fajitas made with Tofu.  The vegetables in your boxes right now, especially peppers, onions and green beans, are the perfect combo for making Fajitas.  This vegetarian recipe uses tofu as the protein, but you can use whatever you like.

Make the fajita seasoning:  In a small bowl, combine 4 t. chile powder, 2 t. paprika or smoked paprika, 2 t. cumin, 1 t. onion power, 1 t. garlic powder, 1 t. salt, and 1 t. black pepper.

Drain 1 lb. of very firm tofu and cut into thick slices crosswise.  Cut each slice into strips.

Toss the tofu in a large container with 2 T. each lime juice, minced cilantro, and fajita seasoning.  Allow to marinate for at least half an hour, stirring a few times.

Peel, trim and slice 1 onion in long, thin slices.  Core 3-4 Gypsy peppers and then remove the seeds.  Cut in half and then slice lengthwise.  Trim 2 C. of green beans and cut into halves.

Bring a small pot of salted water to a boil and add the green beans, then remove as soon as the water returns to a boil.  Cool in a water bath and then drain.

In a wok or cast iron skillet, saute the tofu in 3 T. safflower oil on very high heat, in a single layer.  When the tofu is nicely browned on one side, turn with a spatula to brown on another side.  Transfer to a plate.

Add another Tablespoon of oil to the skillet if necessary and add the onions plus 1 t. fajita seasoning.  Saute on high heat until they are soft and beginning to brown, then add the peppers and green beans.  Continue cooking until the peppers are tender.  Transfer to the plate with the tofu.

Serve the fajitas with hot tortillas, cheese, sour cream, and avocado.