Veggie And Tofu Fajitas

Sep 15, 2016

This is a delicious recipe from our friends at Hispanic Kitchen! It’s good to have this kind of recipe 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

Preparation time: 15 min
Cook time: 45 min
Total time: 60
Servings: 12


  • 12 
    Oz. extra firm Tofu block, drained
  • Tbsp. fresh lime juice
  • Tsp. paprika
  • Tsp. ground cumin
  • cloves of garlic, minced
  • small jalapeño, seeded, finely diced
  • 1/2 
    Tsp. salt
  • bell peppers cored, seeded and cut into thin strips
  • onion, peeled and sliced
  • Tbsp. of soybean oil
  • 12 
    corn or flour tortillas, heated
  • 3/4 
    Cups of guacamole
  • 3/4 
    Cups of pico de gallo, store bought
  • 1/2 
    Cup of plain Greek yogurt


  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 the 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.

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