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.


Recipe Summary test

30 mins
15 mins
20 mins
1 hr 5 mins
4 servings


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


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

  • 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; carbohydrates 39.9g; fat 15.1g; sodium 411mg. Full Nutrition