Spicy tofu fajitas

Spicy tofu fajitas

Easy vegan fajitas for a quick midweek meal or as part of a Tex-Mex feast.

Each serving provides 584 kcal, 25g protein, 62g carbohydrates (of which 14g sugars), 24g fat (of which 5g saturates), 12g fibre and 0.8g salt.


To serve


  1. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm.

  2. Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate.

  3. Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper.

  4. Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through.

  5. Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice.

Recipe Tips

If using firm, rather than extra-firm tofu, pat dry with folded kitchen paper to remove as much excess liquid as possible before cutting into cubes.