Name: Spicy Tofu Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1 teaspoon ancho chilli powder (optional); ¼ teaspoon cayenne pepper; 2 teaspoon light brown sugar; 2 tablespoon olive oil; 450 g extra firm tofu, pressed and sliced; 200 ml vegetable stock; ½ red onion, finely sliced; 1 red bell pepper, sliced into strips; ½ green bell pepper, sliced into strips; ½ yellow bell pepper, sliced into strips; 1 teaspoon flaky sea salt; Juice of 1 lime; 8 flour tortillas; 200 g guacamole; 200 g pico de gallo salsa; 100 g shredded vegan cheese

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These spicy tofu fajitas are a colorful, satisfying plant-based dinner that I make when I want something bold, fresh, and easy to bring to the table. I get tender tofu, crisp peppers, warm tortillas, and creamy toppings all in one vibrant meal.

Spicy Tofu Fajitas

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon ground coriander

1 teaspoon dried oregano

1 teaspoon ancho chilli powder (optional)

¼ teaspoon cayenne pepper

2 teaspoon light brown sugar

2 tablespoon olive oil

450 g extra firm tofu, pressed and sliced

200 ml vegetable stock

½ red onion, finely sliced

1 red bell pepper, sliced into strips

½ green bell pepper, sliced into strips

½ yellow bell pepper, sliced into strips

1 teaspoon flaky sea salt

Juice of 1 lime

8 flour tortillas

200 g guacamole

200 g pico de gallo salsa

100 g shredded vegan cheese

Directions

I start by mixing the paprika, cumin, garlic powder, coriander, oregano, ancho chilli powder, cayenne pepper, and brown sugar in a small bowl to create the fajita seasoning.

Next, I heat a large frying pan over medium heat and add 1 tablespoon of olive oil. I add the sliced tofu and cook it for about 5 minutes, stirring from time to time, until it becomes lightly browned.

I then pour in the vegetable stock and let it simmer for around 7 minutes, or until most of the liquid has evaporated.

After that, I add the remaining olive oil, the sliced onion, the bell peppers, the flaky sea salt, and 2 to 4 teaspoons of the fajita seasoning, depending on how spicy I want the filling to be.

I stir everything well and cook it for about 5 minutes, just until the vegetables soften while still keeping a little crunch.

I squeeze the lime juice over the tofu and vegetables and gently mix everything together.

While the filling finishes, I warm the tortillas in a dry pan or in the microwave.

To serve, I fill each tortilla with the spicy tofu mixture and top it with guacamole, pico de gallo, and shredded vegan cheese. I serve them right away while everything is warm and fresh.

Servings and timing

I get 8 servings from this recipe, which makes it a great choice for sharing or for saving a few portions for later. The prep time is 10 minutes, the cooking time is 20 minutes, and the total time comes to 30 minutes. Each serving contains about 261 kcal.

Variations

I like changing this recipe depending on what I have in the kitchen. For a smokier flavor, I sometimes add a little smoked paprika instead of regular paprika. When I want extra heat, I add more cayenne or a few sliced jalapeños. I also like using corn tortillas for a slightly different texture and flavor.

For extra protein and texture, I sometimes add black beans along with the tofu. If I want even more vegetables, I toss in sliced mushrooms or zucchini. I can also switch the toppings and use dairy-free sour cream, chopped cilantro, or sliced avocado for a different finish.

Storage/Reheating

I store the tofu and vegetable filling in an airtight container in the refrigerator for up to 3 days. I prefer to keep the tortillas and toppings separate so everything stays fresh and the tortillas do not become soggy.

When I reheat the filling, I usually warm it in a frying pan over medium heat for a few minutes until heated through. I can also use the microwave for a quicker option. I warm the tortillas separately and then assemble the fajitas just before serving.

FAQs

Can I make these tofu fajitas less spicy?

Yes, I can easily make them milder by reducing or skipping the cayenne pepper and ancho chilli powder. I can also use only a small amount of the seasoning blend when cooking the tofu and vegetables.

How do I keep the tofu from falling apart?

I get the best texture by using extra firm tofu and pressing it well before slicing. That helps remove excess moisture and allows the tofu to hold its shape better while cooking.

Can I make the fajita filling ahead of time?

Yes, I can make the tofu and vegetable filling ahead and store it in the refrigerator. When I am ready to eat, I simply reheat the filling and warm the tortillas before serving.

What toppings go well with tofu fajitas?

I like topping these fajitas with guacamole, pico de gallo, and shredded vegan cheese. I also enjoy adding avocado, fresh cilantro, dairy-free sour cream, or a squeeze of extra lime juice.

Can I freeze the filling?

I can freeze the cooked tofu and vegetable filling, but the peppers may soften a bit after thawing. I store it in a freezer-safe container and thaw it in the refrigerator before reheating.

Conclusion

I love how these spicy tofu fajitas bring together bold spices, colorful vegetables, and hearty tofu in such a simple way. They are easy to prepare, full of texture, and packed with fresh flavor. This is one of those meals I make when I want a plant-based dinner that feels comforting, lively, and satisfying all at once.

📖 Recipe:

Spicy Tofu Fajitas

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Author: Cheryl
Total Time: 30 minutes
Yield: 8 servings
Diet: Vegan

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Description

These spicy tofu fajitas are a vibrant, plant-based Tex-Mex dish packed with bold spices, tender tofu, and crisp vegetables. Perfect for a quick and satisfying weeknight dinner.

Instructions

Mix paprika, cumin, garlic powder, coriander, oregano, ancho chilli powder, cayenne pepper, and brown sugar in a small bowl to create the fajita seasoning.
Heat a large frying pan over medium heat and add 1 tablespoon of olive oil. Add the sliced tofu and cook for about 5 minutes, stirring occasionally, until lightly browned.
Pour in the vegetable stock and simmer for around 7 minutes until most of the liquid has evaporated.
Add the remaining olive oil, sliced onion, bell peppers, flaky sea salt, and 2 to 4 teaspoons of the seasoning mix depending on desired spice level.
Stir well and cook for about 5 minutes until the vegetables are slightly softened but still crisp.
Squeeze lime juice over the mixture and gently combine.
Warm the tortillas in a dry pan or microwave.
Fill each tortilla with the tofu mixture and top with guacamole, pico de gallo, and shredded vegan cheese. Serve immediately.