Vegan Tofu Fajitas
Ingredients:
4 small wholemeal tortillas
200g/7oz very firm tofu, drained
2 tbsp cornflour or easy-cook polenta
2 tbsp extra virgin olive oil or cold pressed rapeseed oil
2 peppers, deseeded and thinly sliced
½ red onion, cut into thin wedges
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
50g/1¾oz curly kale, thickly shredded and any tough stalks removed
2 tomatoes, roughly chopped
salt and freshly ground black pepper
To serve:
4 tbsp non-dairy yoghurt
fresh coriander, finely chopped
lime wedges
Method:
Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm.
Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate.
Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper.
Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through.
Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice.
Recipe tips:
If using firm, rather than extra-firm tofu, pat dry with folded kitchen paper to remove as much excess liquid as possible before cutting into cubes.
One of the great things about vegan tofu fajitas is their versatility and nutritional value. When I first tried making them, I noticed that using extra-firm tofu really helped achieve the perfect texture—crispy on the outside while remaining tender inside. Rolling the tofu pieces in cornflour before frying adds a wonderful golden crust that enhances both flavor and mouthfeel. For the veggies, I like to use a colorful mix of bell peppers and a bit of kale for added nutrients. The smoked paprika, cumin, and coriander give the stir-fried vegetables and tofu a warm, smoky profile that pairs beautifully with the fresh lime squeeze and coriander on top. When the tomatoes soften, they release juices that add a subtle tang to balance the spices. Warming the wholemeal tortillas in the oven wrapped in foil keeps them soft and pliable, perfect for piling with all the fillings. If you prefer a creamier topping, non-dairy yogurt adds a cooling effect and complements the spiced tofu perfectly. In my experience, patting tofu dry if not using extra-firm ensures it crisps nicely rather than steaming. Also, you can customize the spice level by adjusting the smoked paprika or adding a pinch of chili powder. This recipe is great for quick weeknight dinners or for impressing friends with a healthy plant-based Mexican meal. Plus, it’s budget-friendly and uses simple pantry staples, which makes it even better!
