I haven’t eaten fajitas since I became vegetarian over 4 years ago, so this recipe has been a long time coming! I replaced the meat with pan-fried tofu strips, and the flour tortillas with gluten-free corn tortillas (which I did not enjoy, but more on that later). If you love Mexican food as much as I do, you will definitely love this recipe!
Corn tortillas (flour if you aren’t gluten-free)
1 block extra firm tofu, drained
1 green bell pepper
1 red bell pepper
1/2 of a sweet onion
2 cloves garlic
Ground black pepper
3 tbsp vegetable oil
3 tbsp olive oil
Start by draining your tofu. Drain for anywhere from 1-4 hours before you cook, or even longer. The longer it drains, the more flavor it will absorb in cooking. Cut drained tofu into strips about .25 inch thick. Lay strips flat, and sprinkle each strip with garlic powder, black pepper, chili powder, and a small amount of cumin. Let sit.
Slice peppers and onion into strips about 2-3 inches long. Sautée vegetables with 2 cloves minced garlic, 1 tsp of chili powder, and a couple dashes of cumin in olive oil over medium heat until crisp-tender.
While vegetables sautée, heat vegetable oil in skillet over medium high heat. Add tofu to heated skillet, and cook, flipping as necessary, until both sides are crispy.
You’re done! Add the tofu and veggies to your tortilla, and top with sour cream, cheese, or salsa. Pair with a margarita and you will have a delicious meal on your hands!
I personally did not enjoy the corn tortillas, they fell apart and did not taste great. Next time I will likely just eat the fajitas without a tortilla, or more like a taco in a hard shell.