Tofu is pan-fried with peppers and onions, smothered in spicy sauce, and stuffed into warm tortillas to make these zesty vegan tofu fajitas.
- ¼ cup lime juice
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ancho chile powder
- ½ teaspoon black pepper
- 2 tablespoons canola oil (or another high heat cooking oil)
- 1 (14 ounce) package extra firm tofu, drained and pressed, then cut into cubes or small strips (1-2 inch sides)
- 2 medium bell peppers (any color), sliced into strips
- ½ large red onion, sliced into strips
- ¼ cup finely chopped fresh cilantro
- 6 small (fajita-size) flour tortillas
- Guacamole
- Cashew cream, vegan sour cream, or yogurt
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Stir the lime juice, soy sauce, garlic, oregano, cumin, paprika, ancho chile powder, and black pepper together in a small bowl.
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Coat the bottom of a large skillet with the oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides. Remove the tofu from the pan and transfer it to a plate.
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Raise the heat to high and add a dash more of oil to the skillet if it seems too dry. Add the peppers and onions, and cook, stirring frequently, until browned in spots and tender-crisp, 1-2 minutes.
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Return the tofu to the pan and pour the sauce over the tofu and veggies. Cook for 1-2 minutes more, until most of the liquid has evaporated. Remove from heat and stir in the cilantro.
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Stuff the tofu mixture into tortillas and top with salsa, cashew or vegan sour cream, and/or guacamole. Serve.