Crispy Tofu Fajitas with Onions and Peppers
These Tofu Fajitas with Onions and Peppers are bursting with flavor, texture, and protein, making them the perfect family-friendly meatless meal.
Equipment
- Tofu Press (optional)
- Cast Iron Skillet (optional)
Ingredients
Tofu Fajitas with Onions and Peppers
- 14 ounces extra-firm tofu
- 1 large yellow onion
- 1 large green pepper
- 1 large red pepper
- 4 tablespoons olive oil
- 2 teaspoons cornstarch
- 3 tablespoons fajita or taco seasoning
Serving Options (Make it your own!)
- 8 medium flour or corn tortillas
- ½ cup Mexican rice
- 1 lime wedge
- 1 large avocado, chopped
- ½ large tomato, diced
- ½ large red or white onion, diced
- 1 handful fresh cilantro
- ¼ cup cheese of choice vegan or dairy
- ¼ cup sour cream vegan or dairy
Instructions
- Drain and press your tofu, either with a tofu press or by wrapping it in a clean kitchen towel and stacking something heavy on top for about ten minutes.14 ounces extra-firm tofu
- Meanwhile, prep your onion by cutting around the bulb and peeling. Prep your peppers by cutting around the stem and removing seeds. Slice your onion and peppers into strips about 1/2 inch wide.1 large yellow onion, 1 large green pepper, 1 large red pepper
- Add onions, peppers, and 2 tablespoons olive oil to an extra-large nonstick or high-quality cast iron pan and fry over medium heat until fragrant and onions are translucent (about 10 minutes).4 tablespoons olive oil
- Once your tofu is pressed, cut it into thin strips, about 1/2 inch thick. Add the tofu strips to a large mixing bowl with the remaining 2 tablespoons olive oil and the cornstarch. Toss to coat.2 teaspoons cornstarch
- Once your onions are translucent, push the peppers and onions to the outer edges of the pan, leaving space in the middle for the tofu.* Place the tofu strips directly on the pan, keeping your burner at medium heat.
- Allow the tofu, peppers, and onions to cook for another 5-8 minutes. When the tofu is ready to flip, it will easily release from the pan and reveal a crispy, golden-brown crust. If you cannot get your spatula under your tofu to flip, continue to cook until the tofu releases.
- Once flipped, continue to cook for another 5-8 minutes until the tofu once again releases from the pan on the second side.
- Add your seasoning and toss. If your tofu and veggies seem dry, add water, 1 tablespoon at a time, continuing to toss until the tofu, onion, and peppers are coated in seasoning.3 tablespoons fajita or taco seasoning
- Serve hot either with tortillas, over rice, and with whatever toppings your please!8 medium flour or corn tortillas, ½ cup Mexican rice, 1 lime wedge, 1 large avocado, chopped, ½ large tomato, diced, ½ large red or white onion, diced, 1 handful fresh cilantro, ¼ cup cheese of choice, ¼ cup sour cream
Notes
- If you don't have a large enough pan to make enough room in the center for the tofu to sit directly on the heat, use a separate pan.
- For more easy and low clean-up recipes, check out this awesome list of my best One-Pot recipes.
- For more tofu-based recipes, check out this round-up of my best tofu recipes.