Vegan Fajitas — The Night Caleb Started Cooking for Himself

Caleb hit thirty-two weeks this week, which is eight months, which is the longest he has maintained since whatever he tried before that I only knew about in pieces. I am going to let myself say it now: eight months is real. Eight months is not a stretch or a run — it is a practice, a pattern, something that is becoming part of who he is rather than something he is doing temporarily. He called Tuesday and he was not calling about the milestone. He called to ask me a question about cooking.

He wanted to know how to make venison chili. He has been eating it at Terry's and at my house for years, but he has his own apartment now and he wants to make it himself. I told him: first, you need the dried chiles. Not the powder, the actual dried chiles, ancho and guajillo, from the Mexican grocery. He said he would go get them. I said: then you toast them dry in a skillet until they smoke slightly, take them off the heat, stem and seed them, cover them in boiling water for twenty minutes to rehydrate, then blend them with some of the soaking water until smooth. He said: okay. I said: then you brown the venison in batches — do not crowd the pan — and set it aside. Then you sauté onion and garlic, add the chile sauce, add the browned venison, and braise for two hours. He said: okay. He said: how much cumin. I said: a tablespoon for a pound of meat. He said: okay.

He made it. He called me Thursday to tell me it was good. He sounded proud in the sideways way he is proud of things. I told him that was his chili now. He said: "I used your recipe." I said: "Now it is yours too." He said: "Yeah." That is the whole conversation. That is a man who is building something, one recipe at a time, one thirty-two-week sober Tuesday at a time.

The venison chili belongs to Caleb now, and that is as it should be. But the night he called to tell me it turned out good, I made fajitas — something I have been cooking for years that still feels alive every time I do it, because the technique is the whole point: high heat, bold spice, things happening fast in the pan. If you are someone teaching a person you love how to cook, or if you are someone trying to cook for yourself for the first time in a long time, start here. The method is the same kind of purposeful, step-by-step work that makes a person feel capable. That is what kitchens are for.

Vegan Fajitas

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and sliced into strips, OR 2 cans (15 oz each) black beans, drained and rinsed
• 3 bell peppers (red, yellow, and green), seeded and sliced into strips
• 1 large yellow onion, halved and sliced into half-moons
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice (about 1 lime), plus extra wedges for serving
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 8 small flour or corn tortillas, warmed
• Optional toppings: sliced avocado, salsa, fresh cilantro, vegan sour cream

Instructions

1. Make the marinade. In a small bowl, whisk together 2 tablespoons olive oil, soy sauce, lime juice, smoked paprika, cumin, chili powder, garlic powder, and cayenne. Set aside.
2. Season the protein. If using tofu, toss the strips in half the marinade and let sit for at least 10 minutes. If using black beans, toss them in the marinade and set aside — they will not need to marinate but will pick up flavor in the pan.
3. Cook the protein. Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy pan over medium-high heat until shimmering. Add the tofu or beans in a single layer — do not crowd the pan. Cook 3 to 4 minutes per side for tofu until edges are golden and slightly charred, or 4 to 5 minutes for beans until they begin to crisp. Transfer to a plate.
4. Cook the vegetables. In the same skillet, add the remaining 1 tablespoon olive oil. Add the onions and cook over high heat, stirring occasionally, for 4 to 5 minutes until they begin to soften and char at the edges. Add the bell pepper strips and minced garlic. Cook another 5 to 6 minutes, stirring occasionally, until the peppers are tender with some char. Season with salt and pepper.
5. Combine and finish. Return the protein to the skillet with the vegetables. Pour in any remaining marinade and toss everything together over high heat for 1 to 2 minutes until the marinade is absorbed and everything is glossy and fragrant. Taste and adjust seasoning.
6. Warm the tortillas. Wrap tortillas in a damp paper towel and microwave for 30 to 45 seconds, or heat them directly over a gas burner or dry skillet for 20 to 30 seconds per side until warm and slightly charred.
7. Serve. Spoon the fajita filling into warm tortillas and top with sliced avocado, salsa, fresh cilantro, and a squeeze of lime juice.

Nutrition (per serving)

Calories: 395 | Protein: 18g | Fat: 14g | Carbs: 52g | Fiber: 8g | Sodium: 620mg