Vegan Tofu Fajitas

I guarantee you will not miss the chicken or cheese when you eat these vegan tofu fajitas. Serve with Spanish rice and beans for a delicious meal. I got this recipe from Whole Foods Market and made a few modifications. The key to this recipe is the marinating, so be sure to let the tofu and vegetables marinate for at least 20 to 30 minutes.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 313 Calories

Ingredients

• 1 tablespoon ground cumin
• 1 pinch cayenne pepper
• ½ green bell pepper, sliced
• ½ lime, juiced
• cooking spray
• ½ cup chopped cilantro
• 1 avocado, sliced
• 1 large red onion, thinly sliced
• 4 (8 inch) whole wheat tortillas
• 1 roma tomato, diced
• ½ red bell pepper, sliced
• 1 (16 ounce) package extra-firm tofu
• 1 tablespoon liquid amino acid (such as Bragg®)
• 1 small jalapeno pepper, seeded and diced

Recipe Instructions

Step 1

Dry tofu by pressing firmly with paper towels. Cut into strips and place in a wide dish.

Step 2

Mix lime juice, cumin, liquid amino acid, and cayenne pepper together in a small bowl. Pour 1/2 of the mixture over the tofu; toss gently. Cover and let marinate in the refrigerator, 20 minutes to overnight.

Step 3

Combine remaining lime juice mixture, red onion, green bell pepper, red bell pepper, and jalapeno in a large bowl. Toss well. Cover and let marinate in the refrigerator, 20 minutes to overnight.

Step 4

Spray a large non-stick skillet with cooking spray and place over high heat. Cook and stir tofu until browned on all sides, 8 to 10 minutes. Transfer to a plate.

Step 5

Spray the skillet with cooking spray again and place back over high heat. Add onion-pepper mixture; cook and stir until browned, 8 to 10 minutes. Return tofu to the skillet.

Step 6

Warm tortillas and top with tofu mixture, avocado, tomato, and cilantro.