Go Back
+ servings
3 tofu fajitas in wide bowl topped with cilatro
Print Recipe
5 from 5 votes

Tofu Fajitas with Bell Peppers (Vegan and Gluten-Free)

This tofu fajitas recipe is a simple and flavorful vegan dinner in under 30 minutes. Packed with tons of protein, vitamins and minerals!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: tofu fajitas, vegan fajitas
Servings: 6
Calories: 161kcal
Author: Alison Corey


  • 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
  • cup vegetable stock
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp coconut sugar or brown sugar
  • ½ tsp salt
  • tsp cayenne pepper
  • 6 corn tortillas


  • 2 tbsp cilantro finely chopped
  • 1 avocado diced


  • 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 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. At this time you can add 2 cloves of garlic minced if you prefer.
  • 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 an additional 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.



  • Make sure the pan is already warmed to medium high heat before adding the tofu.
  • Removing the tofu from the pan before adding the vegetables and seasoning allows the tofu to stay crispier.
  • Use a non-stick skillet to avoid the need for added oil.
  • Will keep in the refrigerator for up to 4 days.


Calories: 161kcal | Carbohydrates: 22g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 248mg | Potassium: 451mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1352IU | Vitamin C: 82mg | Calcium: 63mg | Iron: 2mg