Publised on 26/02/2024. Last Updated on 24/08/2024 by Richard
These deliciously moreish vegan tofu fajitas are easy and ready in under 20 mins. We're talking vegan fajitas with tofu, peppers, red onion and a unique home-made spice blend.
Alright folks, let's dive into the world of Tex-Mex-inspired delight with my 100% vegan Tofu Fajitas! Bursting with vibrant flavours and plant-powered protein, this recipe transforms tofu into a sizzling sensation. And what's more, they only take 20 mins to whip up! It's vegan fajitas night baybeh!
Brace yourself for a party of textures, from the tender tofu to the crisp bell peppers, all harmonised by a tantalising blend of vegan fajita spices. If you've tried (and loved) my vegan Arroz Rojo or my Vegan Taco Bowl, or even my favourite vegan dip, then you'll LOVE these tofu fajitas!
Jump to:
🌯 Tofu Fajitas Ingredients
Let's take a stroll through our Vegan Banh Mi ingredient aisle, shall we?
Fajita Seasoning:
- Hot paprika
- Ground cumin
- Garlic powder
- Ground coriander
- Oregano
- Ancho chilli powder (optional)
- Cayenne pepper
- Light brown sugar
Tofu Fajitas:
- Olive oil
- Extra firm tofu (or swap for vegan chicken)
- Vegan chicken stock (see note, or use vegetable stock)
- Red onion, finely sliced
- Red bell pepper, deseeded and sliced into strips
- Green bell pepper, deseeded and sliced into strips
- Yellow pepper, deseeded and sliced into strips
- Flaky sea salt
- Juice of 1 lime
For Serving:
- Flour tortillas
- Guacamole
- Pico de Gallo salsa
- Shredded vegan cheese
❓What Actually are Tofu Fajitas?
Originating from Tex-Mex cuisine, fajitas have become a beloved and versatile dish known for their sizzling presentation and explosive flavours. The term "fajita" refers to strips of grilled or sautéed meat, typically served with a variety of accompaniments. Obvs we're using tofu instead of meat for our vegan fajitas - plenty of flavour, zero cruelty!
In my opinion, the beauty of fajitas lies in their customisability. Whether you opt for tofu, vegan chicken, or other plant-based alternatives, the heart of fajitas remains in the vibrant medley of bell peppers, onions, and gorgeously zingy spices. What a great way to feed the entire family!
🔀 Ingredient Substitutions
Here are some versatile swaps and substitutions for the ingredients in my vegan Tofu Fajitas:
- Extra firm tofu: Experiment with my seitan chicken, tempeh, or your favourite plant-based protein. Also, heads up, if you'd rather go for a pulled pork style wrap, try my BBQ Shredded Tofu as your filling!
- Vegan chicken stock: Vegetable stock is an excellent alternative for added depth of flavour, but if you can get it, I highly recommend Oxo vegan chicken stock cubes.
- Flour tortillas: Opt for corn tortillas for a gluten-free version or try whole wheat tortillas for a nuttier flavour.
🫙 How to Make Tofu Fajitas
Four steps! Vegan fajitas! You know the score - let's go! Ps. Full recipe at the bottom of the page as always!
Spice Mix: Create the flavourful fajita seasoning by mixing hot paprika, ground cumin, garlic powder, ground coriander, oregano, ancho chilli powder (optional), cayenne pepper, and light brown sugar.
Sizzle the Tofu: Heat olive oil in a large frying pan. Add extra firm tofu, sautéing until lightly browned. Simmer in stock until absorbed.
Cook the Veggies: Add the veggies to the tofu and flash fry until softened. Add the fajita seasoning and cook for a little longer.
Assemble the Fajitas: I like to pack mine with guacamole, pico de gallo and a sprinkle of vegan cheese, but you do you!
🤷♀️ Some FAQs
A: Absolutely! Swap out tofu for your preferred plant-based protein like my vegan chicken, tempeh, or even store-bought alternatives for a diverse fajita experience.
A: Tailor the spice level to your taste by adjusting the ancho chilli powder and cayenne pepper quantities in the fajita seasoning. Start with a smaller amount if you prefer milder flavours and add more for an extra kick.
A: For defs! Corn tortillas make a delicious gluten-free option. Embrace the authentic Mexican flair or explore other variations like whole wheat tortillas for added nuttiness.
And that's it! The perfect tofu fajitas! If you love a vegan Tex-Mex inspired feast, why not try my Vegan Nacho Cheese on some delicious Vegan Nachos! Love classic vegan birria tacos instead? I got you! And don't worry, I see you hoping for a Vegan Taco Bowl and I've got you covered too!
Tofu Fajitas
Equipment
- 1 small bowl
- 1 Large Frying Pan or cast-iron skillet
Ingredients
For the Fajita Seasoning
- 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
For the Fajitas
- 2 tablespoon olive oil
- 450 g extra firm tofu or swap for vegan chicken
- 200 ml vegan chicken stock or vegetable stock
- ½ red onion finely sliced
- 1 red bell pepper deseeded and sliced into strips
- ½ green bell pepper deseeded and sliced into strips
- ½ yellow pepper deseeded and sliced into strips
- 1 teaspoon flaky sea salt
- Juice of 1 lime
For Serving
- 8 flour tortillas
- 200 g Guacamole
- 200 g Pico de Gallo salsa
- 100 g Shredded vegan cheese
Instructions
To Make the Fajita Seasoning
- In a small bowl, mix together the fajita seasoning ingredients and set aside.2 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon ground coriander, 1 teaspoon dried oregano, 1 teaspoon ancho chilli powder, ¼ teaspoon cayenne pepper, 2 teaspoon light brown sugar
To Make the Fajitas
- Heat a large frying pan or cast-iron skillet over medium heat. Once hot, add 1 tablespoon of the olive oil. Fry the tofu for 5 minutes, stirring often, until lightly browned.2 tablespoon olive oil, 450 g extra firm tofu
- Add the vegan chicken/vegetable stock and bring to a simmer. Cook until all the stock has evaporated, around 7 minutes.200 ml vegan chicken stock
- Add the other tablespoon of olive oil to the frying pan followed by the red onion, peppers, 2-4 teaspoon of the fajita seasoning (depending on your spice preference) and the flaky sea salt.½ red onion, 1 red bell pepper, ½ green bell pepper, ½ yellow pepper, 1 teaspoon flaky sea salt
- Stir to combine and cook for a further 5 minutes or until the peppers and onion have softened slightly.
- Squeeze the juice of the lime over the tofu and peppers and stir.Juice of 1 lime
To Serve
- Serve the tofu mixture hot with toasted flour tortillas, guacamole, pico de gallo salsa and shredded vegan cheese.8 flour tortillas, 200 g Guacamole, 200 g Pico de Gallo salsa, 100 g Shredded vegan cheese
Pia
This was fire and definitely we’ll be making it every week?! Because why not!
AGNES
This lovely little dish is full of flavour and relatively easy to make. Good for lunch or a quick dinner. It’s a definite winner for the tofu lovers out there! Love the combination of spices too. Thank you very much x