Tofu Fajitas
A vibrant and flavorful dish featuring sautéed tofu and colorful vegetables, seasoned with spices for a delightful plant-based meal.
Equipment
- Large Frying Pan or Cast-Iron Skillet
- Measuring Spoons
- Cutting Board
- Knife
Ingredients
- 2 tsp Paprika
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Ground Coriander
- 1 tsp Dried Oregano
- 1 tsp Ancho Chili Powder (optional)
- 1/4 tsp Cayenne Pepper
- 2 tsp Light Brown Sugar
- 2 Tbsp Olive Oil
- 450 grams Extra Firm Tofu
- 200 ml Vegan Chicken Stock or Vegetable Stock
- 1/2 medium Red Onion, finely sliced
- 1 small Red Bell Pepper, deseeded and sliced into strips
- 1/2 small Green Bell Pepper, deseeded and sliced into strips
- 1/2 small Yellow Pepper, deseeded and sliced into strips
- 1 tsp Flaky Sea Salt
- Juice of 1 Lime
- 8 pieces Flour Tortillas
- 200 grams Guacamole
- 200 grams Pico de Gallo Salsa
- 100 grams Shredded Vegan Cheese
Instructions
- In a small bowl, mix paprika, ground cumin, garlic powder, ground coriander, dried oregano, ancho chili powder, cayenne pepper, and brown sugar. Set aside.
- Heat a large frying pan or cast-iron skillet over medium heat. Add 1 tablespoon of olive oil.
- Cut tofu into bite-sized cubes and add to the pan. Cook for about 5 minutes, stirring often, until lightly browned.
- Add vegan chicken stock and simmer until evaporated, about 7 minutes.
- Pour in the remaining tablespoon of olive oil along with the sliced onion and peppers. Sprinkle in 2 to 4 teaspoons of fajita seasoning and salt. Cook for another 5 minutes.
- Squeeze lime juice over the mixture and stir to combine.
- Serve in warm tortillas, topped with guacamole, pico de gallo, and shredded vegan cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.