EASY VEGAN FAJITAS for 4

It is ZUCCHINI time!  This recipe is perfect for a last minute summer dinner.  

Ingredients:  
1/2 red onion, chopped
2 garlic cloves, minced
2-4 sweet red and yellow peppers,  cut in bite-sized pieces
2 large tomatoes, cut in large cubes
1 medium zucchini, cut in 2 cm chunks

1 T flour (any kind)
1-3 t chili powder
1/2 t paprika
1/2 t cumin
1/2 water 

454 g firm organic tofu
3 T tamari sauce
1 garlic clove, minced
1 T fresh squeezed lemon juice

Whole wheat tortillas
Salsa
Guacamole

Directions: 
1.  Cut the tofu into bite sized pieces and put in a tupperware container with a lid.  Add the tamari, garlic and lemon juice and set aside for an hour or more.  
2.  While the tofu is marinating prepare all the vegetables.  In a large cast iron pan fry the onion in 1-2 T olive oil (or water).  When the onions are softened add the garlic and tofu and cook until starting to brown.  Add the peppers, tomatoes and zucchini and fry briefly.  Put the flour, water and spices in a jar and shake until mixed.  Pour into the stirfry and mix until the sauce starts to thicken.  
3.  Serve the stirfry in a fresh whole wheat tortilla with fresh lettuce, salsa and guacamole.