Tofu Fajitas with Bell Peppers
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!
Servings: 6
Calories: 161kcal
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
Tips for Making Tofu Fajitas
- 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.
Nutrition
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