Tofu Vegetable Fajitas
Quick, smoky tofu fajitas with charred peppers, courgette and a tangy yoghurt dressing — ready in under an hour.
These tofu vegetable fajitas are a quick, weeknight-friendly way to get smoky, satisfying flavours without meat. The trick is pressing the tofu so it crisps up and charring the veg on a hot pan for proper fajita theatre.
They’re brilliant for feeding a crowd: everyone assembles their own, which keeps the kitchen calm and the laughter loud. Serve with extra lime wedges and more natural yoghurt if you like things saucy.
Ingredients
- 400 g firm tofu
- 40 ml olive oil
- 10 ml smoked paprika
- 10 ml ground cumin
- 5 ml chilli powder
- 15 ml light brown sugar
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 3 garlic cloves — peeled
- 2 limes
- 1 brown onion
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 150 g chestnut mushrooms
- 8 large flour tortillas
- 200 g natural yoghurt — full-fat for richness
- 15 g fresh coriander
- 3 spring onions
Instructions
Drain the firm tofu, wrap it in kitchen paper and place on a plate. Put a heavy bowl or tin on top and press to remove excess moisture for 20 minutes.
Make the fajita spice marinade: finely grate or crush the garlic cloves, zest and juice one lime. In a small bowl combine olive oil, smoked paprika, ground cumin, chilli powder, light brown sugar, crushed garlic, lime zest and juice, sea salt and black pepper.
Once pressed, slice the tofu into 1cm-thick strips. Toss the tofu gently in half the spice marinade so every strip is coated. Cover and leave to marinate for 15 minutes; reserve the remaining marinade for the vegetables.
Prepare the vegetables: slice the brown onion into thin half-moons, core and slice the red and yellow peppers into strips, cut the courgette into half-moons about 5mm thick, and slice the chestnut mushrooms. Trim and slice the spring onions on the diagonal.
Heat a large frying pan over a high hob. Add half the remaining olive oil and sear the marinated tofu in a single layer in batches if needed so it doesn’t overcrowd. Cook for about 8 minutes in total, turning occasionally, until golden and slightly charred.
Wipe the pan, add the rest of the olive oil and tip in the brown onion and sliced peppers. Fry over high heat for 5–6 minutes until they begin to char, then add courgette and mushrooms and the reserved spice marinade. Cook for another 4–5 minutes until all the veg are tender but still bright.
Warm the large flour tortillas in a dry frying pan over a medium hob for about 20–30 seconds each side, or wrap them in foil and heat in a preheated oven for 5 minutes at 160°C fan/180°C conventional.
Assemble the fajitas: divide the warmed tortillas, spoon on the charred veg and tofu strips, dot with natural yoghurt, scatter fresh coriander and spring onions, and finish with a squeeze of the remaining lime.
Tips
- Press the tofu well — at least 20 minutes — to get a firm, golden result; you can press longer if you have time.
- Keep the hob hot and don’t overcrowd the pan when searing tofu or veg; do it in batches for the best colour.
- Make the spice mix ahead and store in the fridge for up to 48 hours to save time on busy nights.
- To keep tortillas soft, wrap them in a clean tea towel after warming so they stay pliable while you finish the filling.
- Leftovers store well in the fridge for 2 days; reheat veg and tofu together in a frying pan on a medium hob to refresh the char.
Substitutions
firm tofu → halloumi, sliced and fried (same quantity)
Noticeably differentlarge flour tortillas → corn tortillas, warmed in the same way (same quantity)
Stays closenatural yoghurt → unsweetened coconut yoghurt (200 g) for a dairy-free option
Stays close
Nutrition
Per serving · estimated
- 590
- Calories
- 22 g
- Protein
- 63 g
- Carbs
- 28 g
- Fat
- 6 g
- Fibre
- 9 g
- Sugar
- 560 mg
- Sodium
FAQ
Can I make these fajitas ahead of time?
You can press and marinate the tofu up to 24 hours ahead and keep it covered in the fridge. Cook the veg and tofu just before serving for best texture; reheat quickly in a hot pan.
How do I get the veg nicely charred without burning?
Keep the pan hot, use a little oil, and let pieces sit undisturbed for 1–2 minutes before turning. Cut all veg to similar thickness so they char evenly.
Can I make this gluten-free?
Yes — use certified gluten-free corn tortillas instead of flour ones. Check any packaged spices for cross-contamination if very sensitive.
My tofu falls apart when I turn it — what did I do wrong?
Most likely it wasn’t pressed enough or the pan wasn’t hot enough. Press longer and ensure the pan is hot before adding tofu; flip gently with a spatula.
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