Tofu Fajitas
Savor the vibrant flavors of these Tofu Fajitas—a plant-based twist on a Tex-Mex classic that's perfect for weeknight dinners or casual gatherings. This quick and easy recipe features protein-packed extra-firm tofu marinated in a zesty blend of soy sauce, lime juice, and aromatic spices like cumin and paprika, then pan-seared to perfection. Paired with sautéed bell peppers and onions for a burst of color and crunch, these fajitas are served warm in soft tortillas and topped with fresh cilantro and creamy avocado for a customizable, restaurant-quality meal. Ready in just 35 minutes, this vegan fajita recipe is packed with flavor, incredibly versatile, and perfect for satisfying cravings without compromising on health or taste.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 2 tbsp Lime juice
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 2 large Bell peppers (any color)
- 1 large Yellow onion
- 8 pieces Tortillas (flour or corn)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Cilantro (optional, for garnish)
- 1 medium Avocado (optional, for topping)
Instructions
Press the tofu: Remove the extra-firm tofu from its packaging, drain the water, and press it between two plates (or use a tofu press) for 15 minutes. Pat dry and cut into 1/2-inch strips.
Prepare the marinade: In a small bowl, whisk together 1 tablespoon olive oil, soy sauce, lime juice, chili powder, cumin, paprika, garlic powder, and onion powder.
Marinate the tofu: Place the tofu strips in a shallow dish or resealable bag. Pour the marinade over the tofu, ensuring all pieces are coated. Marinate for 15-20 minutes while preparing the vegetables.
Slice vegetables: Thinly slice the bell peppers and onion into strips.
Cook the tofu: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated tofu and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the bell peppers and onions. Sprinkle with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until tender but slightly crunchy.
Warm the tortillas: In a clean skillet or directly over an open flame, warm the tortillas for 30 seconds to 1 minute per side until pliable.
Assemble the fajitas: Place a few strips of tofu and sautéed vegetables onto each tortilla. Top with chopped cilantro, sliced avocado, or any additional toppings of your choice.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6050 mg | 263% | |
| Total Carbohydrate | 279.8 g | 102% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 35.7 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3191 mg | 245% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 3481 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
