Vegan Tofu Fajitas

Course: Main Course

Cuisine: Mexican

Diet: Vegan, Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 567kcal

Author: Shruthi Baskaran-Makanju

Vegan fajitas with crispy crumbled tofu, caramelized peppers, mushrooms, and black beans. Ready in 25 minutes. Smoky, satisfying, and perfect for weeknight Tex-Mex.

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Ingredients

For the fajita filling:

14 oz extra-firm tofu drained and pressed
3 tablespoons olive oil divided
1½ teaspoons kosher salt divided
2 medium red bell peppers cut into strips
2 medium green bell peppers cut into strips
1 large red onion sliced
10 oz cremini mushrooms sliced
1 15 oz can black beans drained and rinsed
2 small red chilis sliced, seeds removed (adjust for heat)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano

For serving:

2 medium limes juiced, divided
1 bunch fresh cilantro about ¼ cup finely chopped, plus extra for garnish
8 large flour tortillas
2 tablespoons sour cream vegan, for serving
4 lime wedges for serving

Instructions

Press tofu for at least 15 minutes between paper towels with a heavy object on top. Once pressed, crumble or shred tofu into small, irregular pieces using your hands.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat until shimmering. Add crumbled tofu and ½ teaspoon salt. Cook without stirring for 2-3 minutes to develop a golden crust, then stir and cook another 3-4 minutes until crispy on multiple sides. Transfer to a plate and set aside.
Add remaining 2 tablespoons olive oil to the skillet. Add bell peppers, onion, and mushrooms. Sauté, stirring occasionally, until vegetables are tender and starting to caramelize on edges, 8-10 minutes. Work in batches if pan is crowded.
Add black beans, chili, remaining 1 teaspoon salt, smoked paprika, cumin, and oregano. Cook, stirring constantly, until beans are heated through and spices are fragrant, about 2 minutes.
Return crispy tofu to the skillet. Toss to combine and warm through, about 1 minute.
Remove from heat. Stir in half the lime juice and chopped cilantro.
Warm tortillas in the microwave (20-30 seconds wrapped in a damp paper towel) or wrap in foil and heat in a 300°F oven for 5 minutes.
Serve fajita filling in warm tortillas. Top with sour cream, extra cilantro, and remaining lime juice squeezed over top.

Notes

Press thoroughly and then crumble the tofu by hand for crisp meat-like texture. You can also freeze the tofu the night before, move it to the fridge the day-of to thaw, and then press and cook for dinner.
Avoid overcrowding the pan and cook vegetables in batches if needed. Also, let vegetables sit briefly without stirring to develop char.
Squeeze remaining lime juice over the filling when serving for added brightness.
Serve with sliced avocado or guacamole, pickled jalapeños, Mexican rice, or extra vegan sour cream or cashew crema.
Store leftover fajita filling in an airtight container in the refrigerator for up to 3 days; store tortillas separately.
Reheat filling in a skillet over medium-high heat to restore crisp edges; microwaving will soften the vegetables and tofu.
Variations:
- Make it spicier: Leave seeds in the chilis or add pickled jalapeños on top.
- Skip the tofu: Double the mushrooms and beans for a different texture.
- Use different vegetables: Zucchini, corn, or poblano peppers all work well.
- Make it gluten-free: Use corn tortillas instead of flour.
- Add cheese: Sprinkle with vegan cheese or regular cheese if not strictly vegan.

Nutrition