Baked tofu fajitas are a flavorful and easy hands-off meal that's perfect for busy weeknight cooking. They only take an hour from chop to finish.
Servings 4servings
Author Becky Striepe
Ingredients
For the fajita seasoning
2tablespoonsolive oil
1tablespoonapple cider vinegar
1tablespoonwater
1tablespoonchili powder
2teaspoonscornstarch or potato starch
1teaspoongarlic powder
1teaspoonpaprika
1teaspoonsalt
For the baked tofu fajitas
1block extra firm tofupressed and cut into small strips
1cupsliced sweet onion
1 ½cupsliced green pepper
1tablespoonolive oil
8small tortillas of your choice
fajita toppings of choicesee note for suggestions
Instructions
Preheat the oven to 400°F.
Make the tofu fajitas marinade & season the tofu
In a small bowl, whisk together the oil, vinegar, cornstarch, chili powder, garlic powder, paprika, and salt.
In an 8x8" glass pan, gently toss the tofu together with the tofu fajita marinade. Make sure you get all of the pieces well coated. Set the tofu aside to marinate for at least 10 minutes.
Prep the veggies & assemble the fajitas.
Slice the onion and green pepper into strips. Add them to the glass pan with the tofu and the remaining tablespoon of olive oil. Toss to coat.
Bake for 40 minutes, stirring every 10 minutes, to make sure things cook evenly.
While the fajitas bake, wrap the tortillas in tin foil. Toss them into the oven on the top rack for the last 10 minutes of cooking time.
Assemble & serve.
Transfer the baked tofu fajitas to a serving bowl, and serve with the tortillas and toppings. Let your family assemble their own - that's part of the fun!
Notes
Toppings Ideas: You can really use any toppings you like, but these are some of my faves: vegan cheese shreds, Pickled Jalapeno Guacamole, salsa fresca, chopped green onions, chopped tomatoes, fresh or pickled jalapeños.Leftovers will keep for three to five days in the fridge. Store everything separately, and warm the filling and the tortillas in the microwave or in the oven before serving.