Anti Inflammatory Classic Tofu Fajitas
Total time55 min
Prep time20 min
Cook time20 min
5.0(16)
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Learn more →Ingredients
4 servings
For the tofu and vegetables
- 1 block (14 oz) extra-firm tofu
- 3 tbsp olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 tbsp fresh lime juice (from about 1 lime)
For the spice blend
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 8 flour tortillas (8-inch)
Chef's tipWarm briefly before folding to improve flexibility. - ½ cup sour cream (optional)
Can be omittedsour cream
- 1 avocado, sliced or mashed (optional)
- ½ cup fresh salsa (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels or a clean kitchen towel, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is removed.
- 2
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using) and stir until evenly mixed.
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