Oh, fajitas are lovely and all. And these fajitas are amazing. But I have a big issue with restaurant fajitas. Vegan restaurant fajitas in particular. (Obviously I have an issue with non-veggie fajitas, but that’s not the point.) I can’t even tell you how many times I’ve been to a restaurant, maybe a Mexican restaurant, maybe an all kinds of things restaurant, and they’ve got fajitas on the menu as the vegetarian option. That’s great and I totally appreciate them even offering something meatless. But the fajitas are inevitably disappointing. They’re usually just filled with the peppers and onions. That’s it! So I set out to create a vegan fajita recipe worth getting excited about. What might make me jump for joy if I found it in my restaurant fajitas? Besides a big fat wad of cash, I mean? The answer: tofu! Tofu fajitas are the bomb. Super substantial, protein-packed and delicious. (If tofu’s not your thing, check out my vegan chicken fajitas or vegan veggie fajitas, which include way more veggies than just peppers and onions.) These fajitas are super easy to whip up! The trick is to pan-fry the tofu just like you might do for a stir-fry (details on that method here), then cook the peppers and onions super fast over high heat so they stay nice and crisp, and finally douse everything in sauce. The sauce cooks up quickly and most of the liquid evaporates, leaving a thin but super flavorful spicy coating on your tofu and veggies. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
