Description
Look, I get it. “Tofu fajitas” might sound like something your yoga instructor meal-preps on Sundays. But hear me out — these aren’t some sad, flavorless health-food wannabes. We’re talking about golden, crispy tofu that’s been marinated in all the good stuff, paired with caramelized peppers and onions that are basically candy at this point. Wrapped in a warm tortilla with all the fixings? Pure magic. Even my die-hard carnivore brother was like, “Wait, what’s in this again?” after demolishing three of them. The secret? We’re treating that tofu right — pressing it, marinating it, and getting it crispy as hell. Game changer.
Ingredients
For the Tofu:
- 1 block (14 oz) extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (or more if you like the heat)
- Salt and pepper to taste
For the Veggies:
- 2 bell peppers (mix colors for the Instagram factor), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper
For Serving:
- 8 flour or corn tortillas
- Avocado or guac (non-negotiable)
- Salsa or pico de gallo
- Shredded lettuce or cabbage
- Cilantro
- Lime wedges
- Hot sauce (obviously)
- Vegan cheese or regular cheese (you do you)
Instructions
Wrap the tofu block in paper towels or a clean kitchen towel. Put it on a plate and set something heavy on top — a cast iron pan, some books, whatever. Let it sit for 15-30 minutes. This is crucial, people. Water is the enemy of crispy tofu.
Cut the pressed tofu into strips about 1/2 inch thick. In a shallow dish, whisk together soy sauce, lime juice, olive oil, and all the spices. Toss the tofu strips in this goodness and let them marinate for at least 15 minutes. Longer is better if you’ve got time.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions with a pinch of salt. Cook, stirring occasionally, until they’re caramelized and slightly charred — about 12-15 minutes. You want them soft and sweet with some crispy edges. Sprinkle with cumin in the last minute. Set aside and keep warm.
In the same skillet (don’t clean it — those brown bits are flavor gold), heat a bit more oil over medium-high heat. Add the marinated tofu strips in a single layer. Don’t crowd them or they’ll steam instead of crisp. Cook for 3-4 minutes per side until golden brown and crispy. Work in batches if needed.
Quickly warm your tortillas in a dry skillet, directly over a gas flame, or wrapped in damp paper towels in the microwave for 30 seconds.
Set everything out buffet-style and let people build their own masterpieces. Start with a warm tortilla, add the crispy tofu, pile on those sweet peppers and onions, then go wild with the toppings.
Notes
Serve with a side of cilantro-lime rice and black beans for the full experience. A cold beer or a margarita doesn’t hurt either. Want to get fancy? Make some quick pickled red onions — they add the perfect tangy crunch.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~380 kcal
- Fat: ~18g
- Carbohydrates: ~35g
- Protein: ~22g