Vegan Tofu Vegetable Fajitas (GF)

These Vegan Tofu Vegetable Fajitas are hearty and satisfying and spicy and fragrant! They're the best easy plant-based dinner for Mexican night!

Why you'll love these Vegan Tofu Vegetable Fajitas:

Fajitas may be a go-to easy yet flavourful dinner, but I've always been a bit wary of vegetarian fajitas, because:

1. only peppers = definitely not filling enough, especially not for dinner
2. mushrooms = slightly more filling, but it's still just another vegetable
3. soy protein/quorn = too processed and don't love the taste

But, tofu fajitas? Now that's something I can get on board with! Tofu is filling, healthy, and has a neutral taste, so is great for taking on big flavours!

How to make these Vegan Tofu Vegetable Fajitas

Scroll down to the bottom of the post for the full recipe.

First we start by marinating the tofu in a DIY fajita spice mix:

• earthy cumin
• smoky paprika
• fragrant oregano
• spicy cayenne
• zesty lime

Then all you need to do is fry some onions, garlic, peppers and coriander (cilantro), and add the tofu once that's done!

How to serve these Vegan Tofu Vegetable Fajitas

These fajitas taste good served with cooked brown or white rice, but I prefer tortillas - you can load them up with whatever you like. I recommend:

• mango salsa
• avocado or guacamole
• vegan sour cream or garlic herb dip

More vegan Mexican recipes:

• Stretchy Melty Cheese Nachos
• Mexican Tofu Scramble
• Vegan White Bean Queso
• Stretchy Melty Cheese Quesadillas
• Easy Cheat Horchata

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Tofu Vegetable Fajitas (GF)

These Vegan Tofu Vegetable Fajitas are hearty and satisfying, spicy and fragrant and super easy to make!

4.89 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: vegan tofu fajitas, vegetable fajitas, vegetarian fajitas

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 149kcal

Author: Rhian Williams

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Ingredients

For the tofu:

• ▢ 2 tablespoons lime juice
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon smoked or sweet paprika
• ▢ 1 teaspoon dried oregano
• ▢ Pinch cayenne chilli pepper to taste
• ▢ Salt + pepper to taste
• ▢ 400 g (14 oz) firm tofu
• ▢ 1 tablespoon oil (vegetable, rapeseed, olive or coconut)
• ▢ 1 onion , finely sliced
• ▢ 2 garlic cloves , minced
• ▢ 1 red pepper , cored and sliced
• ▢ 1 green pepper , cored and sliced
• ▢ Handful fresh coriander (cilantro) , roughly chopped

To serve:

• ▢ Tortillas (gluten-free if necessary)
• ▢ Mango salsa
• ▢ Avocado
• ▢ Vegan sour cream *

Instructions

For the tofu:

• Place the lime juice, cumin, paprika, oregano, cayenne and salt + pepper in a large bowl and mix well
• Drain and rinse the tofu, then pat dry with a paper towel
• Cut into small rectangular cubes
• Add to the bowl with the seasonings and mix well, ensuring every piece is evenly covered
• Leave to marinate while you prepare the rest of the ingredients, or cover and keep in the fridge for up to 24 hours

For the fajitas:

• Heat up the oil in a frying pan and add the onion and garlic once hot
• Fry for around 10 minutes until softened
• Add the red pepper, green pepper and coriander, as well as the marinated tofu
• Fry for another 5 minutes until cooked through - I like to keep the peppers on the crunchy side, but if you prefer them to be softer you should cook for a little longer
• Keeps well covered in the fridge for up to a couple of days - reheat in a dry frying pan (store fajitas and tortillas separately)

Notes

*Or garlic herb dip

Nutrition Facts

Vegan Tofu Vegetable Fajitas (GF)

Amount Per Serving

Calories 149 Calories from Fat 72

% Daily Value*

Fat 8g12%

Sodium 8mg0%

Potassium 175mg5%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 3g3%

Protein 10g20%

Vitamin A 1290IU26%

Vitamin C 66.7mg81%

Calcium 150mg15%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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