Crispy Tofu Fajitas with Onions and Peppers

Looking for a flavorful family-friendly dinner for Meatless Monday? These Tofu Fajitas with Onions and Peppers should be at the top of your list!

Since I started experimenting with tofu decades ago, I have realized that I only enjoy it if it gets a crispy outer layer, which this recipe (along with my Crispy Honey Garlic Tofu) will help you achieve!

Packed with flavor and satisfying texture, these fajitas hit all the right notes. Plus, they only require one pan and can be whipped up in under 30 minutes, making it one of my favorite plant-based dinner recipes.

As a busy mom unwilling to settle for subpar food, a simple dish like this that requires minimal effort and cleanup is at the top of my list!

Tofu Fajitas with Onions and Pepper Ingredients

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Here’s everything you’ll need:

• Onion.
• Green and red pepper.
• Extra-firm Tofu. Extra-firm tofu is the best option to get the crispiest, “meatiest” texture in these fajitas.
• Cornstarch. To get your tofu extra crispy.
• Olive oil.
• Taco seasoning (or fajita seasoning). You can make it yourself or buy it in packets.

Here are some options for serving:

• Flour or corn tortillas. Whichever you prefer!
• Mexican-style rice. You can opt to skip the tortillas and serve your tofu fajitas “meat” over rice.
• Avocado.
• Red onion.
• Tomato.
• Lime. Squeeze some lime juice over your fajita for a hit of citrus.
• Cheese. I recommend cotija or a Mexican blend if you opt to add cheese. Vegan or dairy.
• Sour cream. Vegan or dairy!
• Cilantro.

Taco Seasoning Vs. Fajita Seasoning

While the two can absolutely be used interchangeably, you will often find that fajita seasoning contains less spice and more cumin than taco seasoning.

Tofu Fajitas Tips and Tricks

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Press Your Tofu

To avoid that infamous “spongy” texture that some people associate tofu with, it’s best to drain and press your tofu.

If you don’t have a tofu press, no problem! Wrap your tofu in a clean kitchen towel and place a cutting board on top.

Then, you have a level surface to stack something heavy on top, like books or pots and pans, or kitchen canisters—whatever you have laying around!

This will force excess liquid out of the tofu that the kitchen towel will soak up. Let it press for about 10 minutes to achieve crispy tofu for your fajitas.

Slice Your Veggies

Rinse your peppers and cut around the stem, removing the seeds. Cut around the bulb of the onion and peel.

Slice your onions and peppers about 1/2 inch thick, as pictured below. For detailed instructions on how to efficiently slice onions, check out this recipe for caramelized onions and mushrooms.

Cook The Veggies First

Add your prepped veggies to a large non-stick or high-quality cast iron skillet. I use my large cast-iron skillet that has ample room to cook my onions, peppers, and tofu on!

Add half of the olive oil to the veggies and toss to coat. Cook over medium heat, stirring occasionally, until the onions are translucent and fragrant, about 10 minutes.

Toss the Tofu

Meanwhile, once your tofu is drained and pressed, slice it into thin strips, about 1/2 inch thick. Once sliced, press again with a clean, dry kitchen towel to ensure you’ve released as much liquid as possible.

Then, add your tofu strips to a large mixing bowl. Add the remaining olive oil and the cornstarch and toss to coat.

Make Way for the Tofu

Push your veggies to the sides of the pan, creating space to lay the tofu directly on the pan. If you do not have a large enough pan, use a separate one!

It’s important that you have enough room to flip the tofu, so avoid overcrowding.

Dont Flip Too Soon!

The tofu will indicate to you when it’s ready to be flipped. When it’s ready, it will release from the pan. You will know you are trying to flip too soon if the tofu is stuck to the pan.

What happens is that the tofu, oil, and cornstarch cook to form a crispy crust, which easily releases from the pan. You should be able to slide your spatula underneath it and flip to expose a beautiful golden brown. This usually takes anywhere from 5-8 minutes.

Add the Seasoning Last

Once flipped, give the second side of your tofu about 5 minutes to cook before adding the seasoning. If it seems dry, add some water, about 1 tablespoon at a time, until you can easily toss and coat your veggies and tofu with the seasoning.

How to Store and Reheat Tofu Fajitas with Onions and Peppers

Your leftover fajita veggies and tofu will last up to four days in a sealed container in the refrigerator.

To reheat, cover and microwave on high for 1-2 minutes, stirring every 30 seconds until heated through. You can also reheat in a pan with a dash of extra olive oil.

Serve it Up Your Way

This recipe yields fajita tofu and veggies that are so packed with flavor, you can simply serve them over rice or in flour or corn tortillas on their own.

But there are also so many ways you can make this your own!

Maybe serve it up with some sliced tomato, red onion, and avocado. Or dollop some guacamole, sour cream, or even some queso blanco on top. Sprinkle on some cheese, lime juice, and garnish with cilantro—whatever floats your boat!

And if you’re feeling extra gourmet, top it with this pineapple salsa!

Why You Should Make these Tofu Fajitas

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• They’re nutritious. Protein-packed and full of nutrients, without high amounts of cholesterol and saturated fat.
• They’re flavorful. Tons of flavor with minimal ingredients that can be amped up with optional add-ons!
• You can customize them. These tofu fajitas are meant to be assembled just before eating, allowing you to make them your way.