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Tofu is pan-fried with peppers and onions, smothered in spicy sauce, and stuffed into warm tortillas to make these zesty vegan tofu fajitas.
I can be a little unenthusiastic about fajitas.
Oh, fajitas are lovely and all. And these fajitas are amazing.
But I have a big issue with restaurant fajitas. Vegan restaurant fajitas in particular. (Obviously I have an issue with non-veggie fajitas, but that’s not the point.)
I can’t even tell you how many times I’ve been to a restaurant, maybe a Mexican restaurant, maybe an all kinds of things restaurant, and they’ve got fajitas on the menu as the vegetarian option. That’s great and I totally appreciate them even offering something meatless. But the fajitas are inevitably disappointing. They’re usually just filled with the peppers and onions. That’s it!
So I set out to create a vegan fajita recipe worth getting excited about. What might make me jump for joy if I found it in my restaurant fajitas? Besides a big fat wad of cash, I mean?
The answer: tofu! Tofu fajitas are the bomb. Super substantial, protein-packed and delicious. (If tofu’s not your thing, check out my vegan chicken fajitas or vegan veggie fajitas, which include way more veggies than just peppers and onions.)
- Ingredients You’ll Need
- How They’re Made
- Leftovers & Storage
- More Vegan Mexican Recipes
- Zesty Tofu Fajitas
Ingredients You’ll Need
- Lime juice. Use freshly squeezed juice to give your fajita sauce the best flavor. Bottled lime juice just isn’t anywhere near as good.
- Spices. You’ll need dried oregano, ground cumin, paprika, ancho chile powder, and black pepper.
- Canola oil. You can substitute any high-heat oil that you like here. Olive oil, avoado oil, coconut oil and vegetable oil all work!
- Tofu. The recipe calls for extra firm tofu, which I like best for this recipe, although it does require pressing. If you don’t feel like pressing your tofu, substitute super firm tofu.
- Bell peppers. I used a red pepper and an orange pepper for the tofu fajitas shown in the photos. You can use your favorite color(s) of bell pepper though!
- Red onion.
- Fresh cilantro.
- Tortillas. Fajitas are traditionally served in small flour tortillas. You’re welcome to break with tradition and use larger flour tortillas if you prefer. You’ll end up with fewer fajitas.
- Accompaniments. Pile your favorite vegan Mexican toppings on your fajitas. Try guacamole, vegan sour cream or cashew cream, shredded vegan cheese or cashew cheese sauce or pico de gallo.
How They’re Made
These fajitas are super easy to whip up!
The trick is to pan-fry the tofu just like you might do for a stir-fry (details on that method here), then cook the peppers and onions super fast over high heat so they stay nice and crisp, and finally douse everything in sauce.
The sauce cooks up quickly and most of the liquid evaporates, leaving a thin but super flavorful spicy coating on your tofu and veggies.
Leftovers & Storage
Leftover tofu fajita filling will keep in an airtight container in the fridge for about 3 days.