Veggie and Tofu Fajitas, photo by Hispanic Kitchen

Veggie and Tofu Fajitas

Cuisine: Tex Mex
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12 fajitas
Meatless fajitas never looked (or tasted) so good!

This is a delicious recipe to have up your sleeve if you're hosting vegetarian guests, or if you just want a hearty and tasty meal. These tofu fajitas are so delicious, remember to make extra for your carnivore friends, too! The secret is in the soybean oil, which has a neutral flavor that preserves the recipe's essence and taste. Soybean oil is versatile, and can be used in a variety of recipes for baking, grilling, marinades, etc.

Best of all, you don't have to search far and wide to find soybean oil. Most vegetable oil is 100% U.S. Grown soybean oil. To learn more, visit

Recipe courtesy of the United Soybean Board, used with permission.


  • 12 ounces Tofu extra firm, drained (1 block)
  • 3 tbsp lime juice freshly squeezed
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 3 cloves garlic minced
  • 1 small jalapeño seeded, finely diced
  • 1/2 tsp salt
  • 2 bell peppers cored, seeded and sliced into thin strips
  • 1 onion peeled and sliced
  • 2 tbsp Soybean oil
  • 12 corn tortillas or flour tortillas, heated
  • 3/4 cups Guacamole
  • 3/4 cups pico de Gallo store bought
  • 1/2 cup Greek yogurt Plain

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  1. Combine lime juice, paprika, cumin, minced garlic, jalapeño and salt; set aside.
  2. Cut tofu into twelve, 1x1x3-inch pieces. Place tofu pieces on a baking dish and top with marinade. Refrigerate at least one hour or longer, turning tofu occasionally to marinate evenly.
  3. Heat 2 tablespoons soybean oil in large non-stick frying pan over medium-high heat. Add tofu, turning frequently, until evenly browned and crisp; remove tofu from pan. Add bell peppers and onions to pan, cook until just soft, about 8 minutes. Gently stir in tofu pieces; remove from pan.
  4. Serve with tortillas, guacamole, pico de gallo and yogurt.

Chef Notes

There is no Nutrition Label for this recipe yet.

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