Savory, smoky, Tofu Fajitas are what you need to spice up your dinner routine. Nestled between corn tortillas, these fajitas mix colorful vegetables and seasoned tofu for the ultimate vegan Mexican meal!
Fajitas are a great way to pack tons of veggies and protein into a simple meal. The problem with most fajita recipes is that they have way too much oil!
These vegan tofu fajitas use a block of tofu and colorful bell peppers seasoned with a homemade fajita spice blend.
Tofu makes the perfect vegan substitute for meat as it absorbs spices and seasoning and gets nice and crispy for a nice contrast to the soft vegetables.
It’s all folded in soft corn tortillas and topped with diced avocado and roughly chopped cilantro.
😋 Why You’ll Love Vegan Tofu Fajitas
Get Your Kids to Eat Their Veggies: This beautiful assortment of vegetables is kid-friendly when served in fajita form. The combination of spices makes them savory and approachable for kids and adults of all ages.
Excellent Source of Plant Protein: Tofu adds needed protein to the dish making it more satiating.
Easily Customizable: You can customize tofu fajitas with your favorite vegetables, spices, and toppings to suit your taste.
Vegan and Gluten-Free: Seasoned fajitas with tofu are naturally vegan and gluten-free. Serve as a main dish for a small dinner party with various dietary restrictions.
🥣 Ingredients and Notes
Extra Firm Tofu: One 8 oz block of extra firm tofu pressed, and cut into strips.
Bell Peppers: You’ll need a green pepper, a red pepper, and a yellow or orange pepper cut into thin slices.
Fajita Seasoning: This recipe uses numerous spices to create a smoky and slightly spicy flavor.
- 2 teaspoon smoked paprika
- 2 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 1 teaspoon coconut sugar
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
Toppings: Use freshly chopped cilantro and cubed avocado. Feel free to add any of your favorite toppings, including vegan sour cream, guacamole, or salsa.
Corn Tortillas: Serve with soft corn or whole wheat flour tortillas if you prefer. If you don’t want tortillas, this recipe can be served on a bed of brown rice or arroz rojo.
👩🍳 How to Make Vegan Tofu Fajitas
- Heat your large skillet on medium-high heat. Spray with your favorite cooking spray. I used olive oil spray. Place tofu pieces in one layer in the pan. Cook for 5 minutes. Flip and cook for an additional 5 minutes. Remove from pan.
- Spray the pan with cooking spray again. Add the sliced red onion and spices, including the ⅓ cup of vegetable stock. Stir and cook for about 3 minutes.
- Add the sliced bell peppers. Lower the heat to medium, cover the pan, and cook for 5 minutes. If the fajita seasoning seems too dry, add another ¼ cup of vegetable stock for a more juicy fajita filling.
- Add the tofu back to the pan, and cook for 2 minutes.
- While the tofu is cooking with the peppers, warm the tortillas. Wrap them in a wet paper towel with the extra water squeezed out. Be sure the top and bottom are covered with a paper towel. Place on a plate and heat in the microwave for 30 seconds. This will make them more pliable for serving.
- Spoon tofu mixture into warmed tortilla. Top with chopped fresh cilantro, chopped avocado, and other additional toppings. Enjoy!
📝 Alison’s Cooking Tips
- Press the tofu before cooking to help remove excess water. This allows it to absorb more flavors and achieve a better texture. Use a tofu press or wrap the tofu in paper towels and place a heavy object on top for 15-30 minutes.
- For that classic fajita sear, cook the tofu and bell peppers over high heat. This helps caramelize the vegetables and tofu, adding depth of flavor.
- Slice the bell peppers and onions evenly to ensure they cook at the same rate. This helps to prevent some pieces from being undercooked while others are overcooked.
- Heat your tortillas before serving to make them soft and pliable, perfect for wrapping up your delicious fajita filling.
❓ Recipe FAQS
Fajita marinade typically consists of a combination of acidic ingredients, oil, and spices. This vegan fajita marinade is made of vegetable stock to avoid extra oil, paprika, oregano, chili powder, garlic powder, cumin, a touch of coconut sugar, salt, and cayenne pepper. Add a touch of acidity with a bit of lime juice.
Taco seasoning and fajita seasoning are similar but differ in their ingredients and flavors. Taco seasoning tends to have a spicier and bolder flavor profile, while fajita seasoning is milder and focuses more on enhancing the natural flavors of the vegetables.
📖 Variations and Substitutions
Gluten-Free: These are gluten-free if you serve them with gluten-free corn tortillas.
Spice Mix: If you don’t have all the spices to create the fajita spice blend, you can use a packet of taco seasoning instead.
Toppings: Mix it up by using your favorite toppings, sour cream, salsa, guacamole, or shredded vegan or regular cheese (if you’re not vegan).
Spicier: Add more cayenne pepper and chili powder if you like your fajitas spicy. I added ⅛ of a teaspoon, but you can increase that to a ¼ teaspoon for an additional kick!
🎥 Video
🫙 Storage
Fridge: Allow the fajitas to cool and come to room temperature. Transfer the vegetables and tofu to a glass container. Store in the refrigerator for up to 4 days.
Room Temperature: Store the tortillas in a cool dry place. You don’t need to store them in the refrigerator.
Reheat: When ready to reheat, place in the microwave until warm. Time will vary depending on the amount you are reheating. Warm your tortillas in the microwave by wrapping them in a damp paper towel.
🌮 More Vegan Mexican Recipes!
Recipe
Tofu Fajitas with Bell Peppers
Equipment
Ingredients
- 8 oz extra firm tofu drained and pressed
- ½ red onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- ⅓ cup vegetable stock
- 2 teaspoon smoked paprika
- 2 teaspoon oregano
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon coconut sugar or brown sugar
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 6 corn tortillas
Toppings
- 2 tablespoon cilantro finely chopped
- 1 avocado diced
Instructions
- Heat your large skillet on medium-high heat. Spray with your favorite cooking spray. I used olive oil spray. Place tofu pieces in one layer in the pan. Cook for 5 minutes. Flip and cook for an additional 5 minutes. Remove from pan.
- Spray the pan with cooking spray again. Add the sliced red onion, and all of the spices, including the ⅓ cup of vegetable stock. Stir and cook for about 3 minutes.
- Add the sliced bell peppers. Lower to medium heat, cover pan, and cook for an additional 5 minutes. If the fajita seasoning seems too dry, add another ¼ cup of vegetable stock for a more juicy fajita filling.
- Add the tofu back to the pan, and cook for 2 minutes.
- Warm tortillas. Wrap tortillas in a wet paper towel with the extra water squeezed out. Be sure the top and bottom is wrapped. Place on a plate and heat in the microwave for 30 seconds. This will make them more pliable for serving.
- Spoon tofu mixture into warmed tortilla. Top with chopped fresh cilantro, chopped avocado, and any other additional toppings of your choice.
Notes
- Press the tofu before cooking to help remove excess water. This allows it to absorb more flavors and achieve a better texture. Use a tofu press or wrap the tofu in paper towels and place a heavy object on top for 15-30 minutes.
- For that classic fajita sear, cook the tofu and bell peppers over high heat. This helps caramelize the vegetables and tofu, adding depth of flavor.
- Slice the bell peppers and onions evenly to ensure they cook at the same rate. This helps to prevent some pieces from being undercooked while others are overcooked.
- Heat your tortillas before serving to make them soft and pliable, perfect for wrapping up your delicious fajita filling.
- Store in the fridge in an airtight container for up to 4 days.
- Store tortillas at room temperature.
- Reheat in the microwave.
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