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)