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Four flour tortillas filled with tofu fajitas, and served on a white plate with parchment paper.

Tofu Fajitas Recipe

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!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main, Side
Cuisine Gluten-free, Mexican-Inspired, Vegan
Servings 4
Calories 217 kcal


  • Stovetop


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


  • 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!


  • 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.
*To press tofu, wrap the tofu block in a clean kitchen towel and place a few heavy objects on top (I place my large dutch oven). Press for at least 1 hour and up to 3 hours. You can do that ahead of time and save the pressed tofu in the fridge for 2-3 days.
**Nutrition information is a rough estimate calculated without optional ingredients.
Keyword healthy dinner, spring, Summer, tofu fajitas, vegan fajitas