Tofu Fajitas
These deliciously moreish vegan tofu fajitas are easy and ready in under 20 mins. With peppers, red onion and a unique home-made spice blend.
Servings: 8 fajitas
Calories: 261kcal
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
Nutrition
Calories: 261kcal | Carbohydrates: 28g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 940mg | Potassium: 409mg | Fiber: 5g | Sugar: 5g | Vitamin A: 997IU | Vitamin C: 42mg | Calcium: 95mg | Iron: 3mg