I guarantee you will not miss the chicken or cheese when you eat these vegan tofu fajitas. Serve with Spanish rice and beans for a delicious meal. I got this recipe from Whole Foods Market and made a few modifications. The key to this recipe is the marinating, so be sure to let the tofu and vegetables marinate for at least 20 to 30 minutes.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dry tofu by pressing firmly with paper towels. Cut into strips and place in a wide dish.

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  • Mix lime juice, cumin, liquid amino acid, and cayenne pepper together in a small bowl. Pour 1/2 of the mixture over the tofu; toss gently. Cover and let marinate in the refrigerator, 20 minutes to overnight.

  • Combine remaining lime juice mixture, red onion, green bell pepper, red bell pepper, and jalapeno in a large bowl. Toss well. Cover and let marinate in the refrigerator, 20 minutes to overnight.

  • Spray a large non-stick skillet with cooking spray and place over high heat. Cook and stir tofu until browned on all sides, 8 to 10 minutes. Transfer to a plate.

  • Spray the skillet with cooking spray again and place back over high heat. Add onion-pepper mixture; cook and stir until browned, 8 to 10 minutes. Return tofu to the skillet.

  • Warm tortillas and top with tofu mixture, avocado, tomato, and cilantro.

Cook's Note:

Substitute corn tortillas for the whole wheat tortillas if desired.

Nutrition Facts

313 calories; protein 17.7g 35% DV; carbohydrates 39.9g 13% DV; fat 15.1g 23% DV; cholesterol 0mg; sodium 411mg 16% DV. Full Nutrition
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