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+ servings
5 from 2 votes

Vegan Tofu Fajitas

by: claire cary

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.
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Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes


  • 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


  • 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!


Feel free to sub the bell peppers for other colors, yellow or orange also work!
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.
I do not recommend making these oil free. 
Serving: 1serving / Calories: 193kcal / Carbohydrates: 10g / Protein: 11g / Fat: 12g / Saturated Fat: 1g / Fiber: 3g / Sugar: 4g

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