Tofu Fajitas
These vegan fajitas are made with tofu instead of chicken - and honestly, you can't even tell the difference! The secret is the marinade, and the best part is that these are made using ONE PAN.
Servings: 6 fajitas
Ingredients
- 1 block extra firm tofu
- 2 bell peppers
- 1 yellow onion
- 6 small tortillas or rice/quinoa for meal prep bowls
Tofu Marinade
- ¼ cup vegetable stock
- 1 tbsp soy sauce
- ½ tbsp lime juice
- 1.5 tsp Worcestershire sauce
- 1 tsp garlic powder
- ¼ tsp cumin
Seasoning for Peppers & Onions
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp salt
Instructions
- Press the tofu for at least 30 minutes. The best method is to use a tofu press, but you can also press tofu by putting the block of tofu between two dish towels and placing something heavy on top - like a cast iron pan or a pile of cookbooks.
- Mix together the marinade ingredients while the tofu is being pressed.
- Slice the tofu into strips and place into a container or ziploc bag. Pour the marinade over the tofu, give it a good shake, and then refrigerate for at least an hour or up to 24 hours.
- Slice the peppers and onions. Toss them with the seasoning.
- Pre-heat the oven to 375F degrees.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Lay out the tofu on half of the baking sheet and the peppers & onions on the other half.
- Bake for 50 minutes, flipping every 15-20 minutes.
- Assemble your fajitas or create meal prep bowls with a side of rice! Top with your favorites like sour cream and guac. Serve warm!