A Mexican classic with seared and marinated strips of tofu and raw or roast veggies wrapped in tortillas of choice. These are so satisfying and perfect for meal prep.
Course Dinner, Lunch
Cuisine Mexican
Keyword Gut Friendly, High-Protein
Ingredients
1tbspoil
250gm firm tofu
1small bunch spring onionsroughly chopped
1bunch coriandercilantro springs
1bunch fresh mintroughly chopped
2cucumbers cut into sticks
4tbspsweet chili
Juice 1 lemon
Toasted pine nuts or peanuts for garnishing
Salt and Pepper to taste
Smashed avocados
1medium avocado smashed and mixed with one tbsp lemon juice. Season to taste.
Instructions
Slice tofu lengthways then cut each slice into shoestrings.
Heat oil in a large non-stick frypan, stir fry tofu shoestrings with salt and pepper until lightly brown for about 3 mins. Be sure not to overcook as it will harden the tofu.
Stir in garlic and spring onionsand cook for another minute
Turnoff the heat and Pourin chili sauce and lemon juice
Heat fajitas on flame or flat hot pan to soften.
Lay fajita on a flat surface and spread a dollop of smashed avocado with back of the spoon.
Place tofu mix equivalent to a sausage along the middle.
Place 2-3 cucumber sticks and top with coriander springs, mint and toasted pine nuts.
Roll and serve with Vegan Garlic Aioli or dressing of choice
Video
Notes
1. Roastvegetables are a great warm and comforting option in vegan fajitas on a cold day
2. Replace tofu with a can of black beans, drained and washed. These can be served warm or cold with hot sriracha or sweet chilli sauce3. For freshly served fajitas, smother a little dollop of vegan yogurt for a creamy texture4. For chilli lovers, finely chopped fresh chilli add a lovely kick to fajitas