½ cup lime juice
1 tablespoon rice vinegar
2 tablespoons dark molasses
4 teaspoons garlic, minced
¾ teaspoon dried oregano
½ teaspoon chili powder
1 teaspoon smoked hot paprika (see sidenote)
¾ teaspoon salt
2 tablespoons unbleached flour
3 peppers (yellow, orange, and red)
350 grams smoked extra-firm tofu
1 medium zucchini, diced small
portobello mushrooms, sliced (optional)
¼ cup grapeseed oil
1 large sweet onion, chopped
0–½ cup water, as required
tortillas
Assemble sauce and marinate vegetables / tofu. Preheat grapeseed oil in very large (38cm) cast iron skillet (on stove or directly on BBQ). Sauté onions until translucent, and then add marinated mixture and sauté until soft and delicious. Serve on warm large tortillas and garnish with sour cream.