This Tofu Fajitas Recipe is a delicious weeknight dinner ready in just 30 minutes! They're packed with so much flavor and texture, and will quickly turn into your new favorite healthy meal!
These vegan fajitas are like no other I have ever tried! Each piece of tofu carries so much flavor- it's smoky, tangy, a little spicy, and salty!
At this point, I feel like there is nothing tofu can't do, right?
Serve these tofu fajitas with guacamole without cilantro, salsa, or some of my air fryer pita chips for a delicious and easy vegan dinner!
And if you're looking for more easy and delicious tofu recipes, check out my easy tofu meatballs, tofu curry (no coconut milk), crispy battered tofu, and tofu buddha bowl.
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Why You'll Love This Recipe
- 30 minutes to make. Although this recipe requires pressing the tofu ahead of time, it actually comes together in just 30 minutes! You can press the tofu up to 3 days in advance and store it in the fridge.
- Made with healthy ingredients. This tofu fajitas recipe is packed with plant-based protein, fiber, and colorful vegetables.
- Packed with flavor. You won't miss the chicken here, because the tofu strips are SO flavorful and filling!
- Customizable. You can add any vegetables you like such as corn, mushrooms, broccoli, and even legumes such as black beans.
Ingredients and Notes
- Olive oil: You can also use a neutral oil such as canola oil, sunflower oil, etc.
- Tofu: Make sure to use extra-firm tofu to achieve the best texture. Soft tofu won't work, because it won't hold its shape and will fall apart. I love extra firm tofu because it's super versatile, you can use it not only for fajitas but also for curry without coconut milk and even tofu meatballs.
- Spices: I use cumin, smoked paprika, chili powder, and garlic powder, but if you have a store-bought fajita seasoning or taco seasoning that could also work.
- Bell peppers: I like to use a mix of one green pepper and two red bell peppers, but any color will do!
- Parsley: I've found that fresh herbs are a great addition to this recipe as they brighten it up. Use either parsley or cilantro.
- Onion: We use yellow onion, but red onion would also work.
See the recipe card below for exact measurements.
How to Make Tofu Fajitas
Step 1: Make the marinade
To a large bowl, add the spices, olive oil, lime juice, and 1 tablespoon water. Mix until it forms a paste.
Step 2: Marinate the tofu
Then, cut tofu into strips and dip each piece one by one in the marinade, making sure to coat all sides.
Hint: If time allows, marinate the tofu for 30 minutes to give it more flavor.
Step 3: Fry tofu
Heat a cast-iron skillet with some oil and fry the tofu over medium heat for 3-4 minutes on each side. Once golden brown, remove from the pan and set aside.
Step 4: Cook vegetables
In the same skillet, add the vegetables alongside a sprinkle of salt and black pepper. Cook over medium-high heat for 5-6 minutes, until they soften, but remain crunchy.
Step 5: Assemble
Finally, add the tofu to the vegetables and gently toss. Serve right away!
We like to top these tofu fajitas with fresh cilantro or parsley and serve them in a warm tortilla.
Expert Tips
- Press the tofu. This is really important for the tofu to keep its shape while cooking and soak the flavor from the marinade. You can either use a tofu press or wrap the tofu block in a few layers of paper towels and place a heavy object on top. Press for 1 hour, then continue with the steps.
- Don't slice the tofu too thin. You want your strips to be at least ½ inch. If your strips are too thin, the tofu will break easily.
- Use a cast-iron skillet to make this tofu fajitas recipe more authentic. I love using a cast-iron pan for vegan recipes because it browns food really nicely and makes it smoky.
FAQ
If you want to use less oil, you can make the marinade for the tofu with all water, instead of oil. For a completely oil-free version, it's best to bake these fajitas and use parchment paper to prevent sticking to the baking sheet.
Yes, you can! I still recommend marinating the tofu to give it more flavor. Then add everything to a baking sheet and bake for 30-35 minutes, flipping halfway through, until golden brown.
I would say that they're on the milder side since I am using mild chili powder. If you don't like spicy food, you can omit the chili powder completely. And if you like it very spicy you can use a stronger chili powder or add some hot sauce before serving.
This recipe is great for meal prep as it lasts for up to 5 days in the fridge and reheats very well!
Favorite Toppings
These tofu fajitas are pretty damn good on their own, but a few toppings can take them to the next level! Here are our favorite fajita toppings.
- Vegan sour cream or non-dairy yogurt
- Homemade guacamole without cilanttro or sliced avocado
- Salsa
- Avocado pico de Gallo
- Sliced jalapenos
- Chopped lettuce
- Charred corn
- Refried beans
Serving Suggestions
You can stuff these tofu fajitas in vegan flour tortillas, which is our favorite way to serve them. For a gluten-free version, I like to use corn tortillas like this blue corn tortillas recipe.
You can also serve them over fluffy coconut rice or with a side of air fryer smashed potatoes. Or perhaps, stuff them into lettuce leaves to make lettuce wraps.
Storage
Let cool to room temperature, then store in an airtight container for 4-5 days.
Store only the fajitas, without tortillas as they'll get soggy! Assemble before eating.
More 30-Minute Vegan Recipes
If you make this Tofu Fajitas Recipe, let me know how it went for you in the comments below or on Instagram at @sunglowkitchen!
📖 Recipe
Tofu Fajitas Recipe
Equipment
- Stovetop
Ingredients
- Vegan flour tortillas for serving
For the fajitas
- 1 (14 oz/400g) block extra-firm tofu, pressed*
- 3 medium bell peppers, sliced (we like to use red, green, and yellow)
- 1 large yellow onion, sliced
- Fresh parsley or cilantro, chopped (optional)
- 1 tablespoon olive oil, for cooking (or another neutral oil)
For the marinade
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon mild chili powder
- ½ teaspoon garlic powder
- ½ teaspoon pink salt
- 2 tablespoon olive oil (or another neutral oil)
- Juice of ½ lime
- 1 tablespoon water
- Black pepper, to taste
Instructions
- Cut tofu into strips 1-inch strips. To a bowl, add all of the ingredients for the marinade- cumin, smoked paprika, chili powder, garlic powder, salt, black pepper, lime juice, 2 tablespoons olive oil, and water. Mix until a paste has formed.
- Add the tofu strips one by one into the marinade and coat all sides. It's easier to use your fingers. Let the tofu marinate in the bowl for 30 minutes if time allows.
- Heat ½ tablespoon olive oil in a cast-iron skillet or a large frying pan. Once hot, add the tofu and cook over medium heat for 3-4 minutes on each side, until golden brown. You may need to do this in two bathes. Once ready, remove from the pan and set aside.
- To the same skillet, heat ½ tablespoon olive oil and add the peppers and onion, and season with a pinch of salt and black pepper to taste. If there is any leftover marinade from the tofu, add it as well. Stir and cook the veggies for 6-7 minutes, until soft but still crunchy.
- Add the tofu to the vegetables and gently mix. Remove from the heat, top with fresh chopped cilantro or parsley, and more lime juice if desired. Serve warm with flour tortillas or with cooked rice!
Notes
- Press the tofu. This is really important for the tofu to keep its shape while cooking and soak the flavor from the marinade. You can either use a tofu press or wrap the tofu block in a few layers of paper towels and place a heavy object on top. Press for 1 hour, then continue with the steps.
- Don't slice the tofu too thin. You want your strips to be at least ½-inches. If your strips are too thin, the tofu will break and fall apart.
- Use a cast-iron skillet if you can. It browns food really nice and makes it taste smoky.
- Make sure to use mild child powder or your fajitas may turn out too spicy. If your chili powder is strong, reduce the amount by at least half.
- Fridge: Let cool to room temperature, then store in an airtight container for 4-5 days. Store only the fajitas, without tortillas as they'll get soggy! Assemble before eating.
- Freezer: I have not tried freezing this recipe, but guess it may work. Let tofu fajitas cool to room temperature, then store in a freezer-safe container for 1 month.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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