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Tofu fajitas with peppers and onions topped with fresh cilantro in a skillet
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Tofu Fajitas

These tofu fajitas are quick, easy, and full of flavor. Made in one pan with simple ingredients and bold spices, they’re ready in just 30 minutes and perfect for a satisfying meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Mexican
Diet: Vegan
Servings: 4
Calories: 184kcal
Author: Iosune Robles

Ingredients

  • 1 (14-ounce) block extra-firm or firm tofu
  • 2 tablespoons olive oil divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 yellow onion sliced
  • 2 bell peppers (any color) sliced into strips
  • 1 tablespoon lime juice

For serving (optional):

  • 6-8 small flour or corn tortillas warmed
US Customary - Metric

Instructions

  • Press the tofu for at least 10–15 minutes to remove excess moisture, which helps it cook better and get a nicer texture. This step is optional, especially if you’re short on time. Then cut it into strips.
    Tofu strips in a bowl before cooking
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for about 5–7 minutes, turning occasionally, until it’s golden brown and slightly crispy on the edges.
    Tofu cooking in a skillet until golden
  • Reduce the heat to medium-low. Add the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper directly to the tofu. Stir well and cook for 1–2 minutes, stirring constantly, until the tofu is evenly coated and the spices are fragrant. Remove from the skillet and set aside.
    Tofu cooked with spices in a skillet
  • Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Add the onion and bell peppers and cook for 5–7 minutes, stirring occasionally, until they’re softened but still have a bit of bite.
    Onion and bell peppers cooking in a skillet
  • Add the tofu back to the skillet and toss everything together. Cook for another 2–3 minutes so the flavors combine.
    Tofu and vegetables cooking together in a skillet
  • Turn off the heat, add the lime juice, and give it one final stir. Serve right away with warm tortillas and your favorite toppings.
    Tofu fajitas with vegetables and lime juice in a skillet

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze the filling for up to 2–3 months. Let it thaw in the fridge before reheating.
  • Reheat in a skillet over medium heat for the best texture. Add a splash of water if needed.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 11g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 323mg | Potassium: 203mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2144IU | Vitamin C: 79mg | Calcium: 146mg | Iron: 2mg
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