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.
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
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.
Notes
Adjust spice level by reducing cayenne and ancho chilli powder for a milder version.
Use smoked paprika for a deeper, smoky flavor.
Add black beans, mushrooms, or zucchini for extra texture and nutrition.
Store filling in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan or microwave and assemble fresh for best texture.
Freeze filling if needed, though vegetables may soften slightly after thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 261 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
