Vegan Tofu Fajitas
These vegan fajitas are fresh, so easy to make and perfect for a simple weeknight dinner! With crispy tofu, bell peppers and served with avocado, salsa and your choice of tortillas.
Chicken fajitas are my go to at pretty much every Mexican restaurants. But I wanted to create a plant-based version, so I thought these tofu vegan fajitas would be perfect. They’re so flavorful and packed with protein from the crispy tofu and can be served a variety of ways.
I love my one pot Mexican rice and instant pot black beans on the side, but for a lighter and more veggie packed option, you can try my Mexican cauliflower rice.
These fajitas are made with very healthy and good for you ingredients and come together very quickly. If you love this recipe, try my taco salad or vegan tofu curry next!
Tips before we get started
- This recipe is very customizable! If you aren’t feeling the tofu, you can swap for mushrooms and just use lot of extra veggies, then serve with beans for your protein source.
- You can use corn or flour tortillas for fajitas. I always opt for corn or almond flour but if you are not gluten free, regular flour tortillas are great!
How to make vegan tofu fajitas
PRESS TOFU. Remove the tofu from the package and drain off all excess liquid. Wrap in a towel and place a heavy object on top. Press for 15 minutes while you prep the rest of the ingredients.
PREP SEASONING. Whisk together the salt, sugar and all seasonings in a small dish. I used regular white sugar, but brown or even coconut is fine too. We need a small amount, just 1/2 teaspoon.
PREP VEGGIES. Slice the bell peppers and onion into thin strips. Add to a bowl and toss with half of the oil (1 tablespoon) and half of the seasonings. Transfer to a baking sheet lined with parchment paper.
PREP TOFU. When the tofu is done pressing, slice into thin strips. Toss with the remaining tablespoon of oil and the rest of the spices. Add to the baking sheet, keeping separate from the veggies. Try to avoid letting the tofu pieces touch each other or touch anything else, this will help it get crispier.
BAKE & SERVE. Bake for 30-35 minutes or until the tofu is crispy. Remove from the oven and serve with warm tortillas, avocado or guac, salsa or pico de gallo, fresh lime and enjoy!
Key ingredients
TOFU. Extra firm tofu gets tossed in olive oil and a blend of spices, then baked up until crispy! Tofu adds a lot of protein and makes this the perfect recipe for vegans and vegetarians.
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If you prefer the taste or texture of tempeh over tofu, you can definitely swap it out. You won’t need to make any additional changes, just follow the recipe as usual.
BELL PEPPERS. I love using green and red because they add some different flavors, but you can use any kind of bell peppers you like or have on hand.
ONION. Red onion will pack the most flavor, but white or yellow will also work.
SPICES. You will need a mix of paprika, chili powder, garlic and cumin plus some salt, pepper and sugar to balance out the spice. If you like things extra spicy, cayenne pepper is delicious!
How to serve
When you order vegan fajitas or regular fajitas at a restaurants, they will often come out on a sizzling hot skillet, with warm tortillas and rice and beans on the side. These fajitas are made on a sheet pan, though you could totally bake them in a cast iron skillet if you prefer.
I suggest wrapping up the tofu and veggies in a corn or flour tortilla with avocado, salsa or pico de gallo or my chipotle aioli on top. Rice and beans are classics for sides, but you can also just serve as is if you prefer.
How to store
These tofu vegan fajitas are definitely best served fresh when the tofu is crispy, but they will keep in the fridge for up to 3 days if you have leftovers. I suggest reheating either in the oven or on the stovetop with a splash of oil.
I don’t recommend freezing, if you don’t plan on eating everything within 3 days, you can halve the recipe!
You’ll also love…
- Stuffed Sweet Potatoes
- Cauliflower Tacos
- Chickpea Tacos
- Sweet Potato Quesadillas
- Street Corn Pasta Salad
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Vegan Tofu Fajitas
by: claire cary
Ingredients
- 1 14 ounce block extra firm tofu
- 1 red onion
- 1 red bell pepper
- 1 green bell pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- ½ teaspoon sugar
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the tofu from the package and drain off all excess liquid.
- Wrap in a towel and place a heavy object on top. Press for 15 minutes while you prep the rest of the ingredients.
- Whisk together the salt, sugar and all seasonings in a small dish.
- Slice the bell peppers and onion into thin strips.
- Add to a bowl and toss with half of the oil (1 tablespoon) and half of the seasonings.
- Transfer to a baking sheet lined with parchment paper.
- When the tofu is done pressing, slice into thin strips.
- Toss with the remaining tablespoon of oil and the rest of the spices.
- Add to the baking sheet, keeping separate from the veggies. Try to avoid letting the tofu pieces touch each other or touch anything else, this will help it get crispier.
- Bake for 30-35 minutes or until the tofu is crispy.
- Remove from the oven and serve with warm tortillas, avocado or guac, salsa or pico de gallo, my chipotle aioli, fresh lime and enjoy!
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