Tree Nut Free Pickled Jalapeño Tofu Fajitas with Cilantro Slaw

Total time1 hr 20 min

Prep time30 min

Cook time20 min

Tree Nut Free Pickled Jalapeño Tofu Fajitas with Cilantro Slaw

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the pickled jalapeños

1 cup white wine vinegar
Holland House White Wine Vinegar - 12 Fl. Oz.Bertolli White Wine Vinegar - 16.9 FZ De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar Colavita Aged White Wine Vinegar
See all
1 cup water
1 tbsp granulated sugar
1 tsp kosher salt
4 jalapeños, thinly sliced into rounds

For the tofu

1 block (14 oz) extra-firm tofu
2 tbsp neutral oil, divided
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp kosher salt
1 tbsp soy sauce

For the fajita vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
½ tsp kosher salt

For the cilantro slaw

2 cups green cabbage, thinly shredded
½ cup fresh cilantro leaves, roughly chopped
2 tbsp fresh lime juice
1 tbsp neutral oil
¼ tsp kosher salt

For serving

8 flour tortillas (6-inch)
1 lime, cut into wedges (optional)
sour cream, for serving (optional)

Instructions

1
Make the pickled jalapeños: Combine the white wine vinegar, water, sugar, and 1 tsp kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the sliced jalapeños, and let them sit in the brine for at least 30 minutes at room temperature until slightly softened and bright green.
2
Press the tofu: Remove the tofu from its packaging and place it on a cutting board lined with several layers of paper towels. Set another layer of paper towels on top, then press firmly with your hands or a heavy skillet for 5 minutes to remove excess moisture. Cut the pressed tofu into strips roughly 3 inches long and 1/2 inch thick.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!