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Tofu Fajitas

Serves 4
Time 35 min
Cooking the tofu, onions and peppers quickly over high heat ensures the pan juices evaporate quickly while caramelizing the veggies. Pair these fajitas with a salad or a side of brown rice and black beans.
Ingredients
  • 1 pound extra-firm tofu
  • 1/2 lime Juice of
  • 1 tablespoon ground cumin
  • 1/4 teaspoon fine sea salt
  • cayenne pepper Pinch of
  • 1 large red onion thinly sliced
  • 1 green or red bell pepper seeded and sliced
  • 1 tablespoon canola or peanut oil divided
  • 4 large whole wheat, spelt or corn tortillas warmed
  • 1 avocado peeled and diced
  • 1/2 cup fresh cilantro chopped
  • Salsa for serving
Method

Firmly press tofu between layers of paper towels to remove as much liquid as possible, then cut into 2-inch x 1/2-inch strips and transfer to a wide, shallow dish. Mix lime juice, cumin, salt and cayenne in a small bowl and pour half of the mixture over the tofu. Toss gently to coat all over, cover and refrigerate for 20 minutes, or overnight. Put onions, peppers and remaining lime juice mixture into a large bowl, toss well, cover and refrigerate for 20 minutes, or overnight.

Heat 1/2 tablespoon of the oil in a large nonstick skillet over high heat. Add tofu and stir-fry until browned on all sides, about 2 minutes; transfer to a plate. Add remaining 1/2 tablespoon oil to skillet, add peppers and onions and stir-fry over high heat until browned and fragrant, about 3 minutes. Add tofu back to the skillet and mix to combine it with the peppers and onions.

Assemble tacos by filling each warm tortilla with the tofu mixture, avocados, cilantro and salsa. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound extra-firm tofu
  • 1/2 lime Juice of
  • 1 tablespoon ground cumin
  • 1/4 teaspoon fine sea salt
  • cayenne pepper Pinch of
  • 1 large red onion thinly sliced
  • 1 green or red bell pepper seeded and sliced
  • 1 tablespoon canola or peanut oil divided
  • 4 large whole wheat, spelt or corn tortillas warmed
  • 1 avocado peeled and diced
  • 1/2 cup fresh cilantro chopped
  • Salsa for serving