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Sweet Chilli Tofu & Herb Fajitas

These vegan tofu fajitas are a flavour-packed, high-protein meal perfect for lunch or dinner. They’re quick to prep and fun to assemble, ideal for busy weeknights or casual get-togethers.
Course Dinner, Lunch, Main Course
Cuisine Mexican
Keyword Gut Friendly, High-Protein, plant-based fajita recipe, sweet chilli tofu fajitas, vegan tofu fajitas
Servings 4 Servings

Ingredients

  • 1 tbsp oil
  • 250 g firm tofu
  • 1 small bunch spring onions roughly chopped
  • 1 bunch coriander cilantro sprigs
  • 1 bunch fresh mint roughly chopped
  • 2 cucumbers cut into sticks
  • 4 tbsp sweet chilli
  • 1 lemon juiced
  • Toasted pine nuts or peanuts for garnishing
  • Salt and pepper to taste
  • 1 medium avocado

Instructions

  • Prepare the Avocado Spread. Smash the avocado in a bowl using a fork. Add one tablespoon of lemon juice and season with salt and pepper to taste. Mix until smooth and creamy, then set aside.
  • Slice the Tofu. Cut the tofu block lengthways into thin slices, then slice each into fine shoestrings to create a light, chewy texture once cooked.
  • Cook the Tofu. Heat oil in a large non-stick frying pan over medium heat. Add the tofu shoestrings, season with salt and pepper, and stir-fry for about 3 minutes until lightly golden. Be careful not to overcook, as tofu can become tough if left too long.
  • Add Flavour Base. Stir in the minced garlic and chopped spring onions. Cook for 1 more minute until fragrant.
  • Add Sauce and Finish Tofu. Turn off the heat and pour in the sweet chilli sauce along with a dash of lemon juice. Toss the tofu until evenly coated in the sauce.
  • Warm the Fajitas. Lightly heat each fajita wrap over an open flame or in a hot, dry pan for about 20 seconds on each side, just until softened and pliable.
  • Assemble the Fajitas. Lay one warm fajita wrap on a flat surface. Spread a generous dollop of the smashed avocado along the centre using the back of a spoon.
  • Add the Filling. Spoon a line of the tofu mixture (about the size of a sausage) down the middle of the wrap.
  • Top with Fresh Crunch. Place 2 to 3 cucumber sticks on top, then add a few coriander sprigs, fresh mint leaves, and a sprinkle of toasted pine nuts for added flavour and texture.
  • Wrap and Serve. Roll the fajita tightly, tucking in the sides if you like. Serve immediately with vegan garlic aioli or your favourite plant-based dressing.

Notes

Serving Suggestions and Pairings

If you want to bring even more flavour and fun to your sweet chilli tofu fajitas, here are some tasty additions to serve on the side:
  • Guacamole: Creamy mashed avocado brings extra richness and healthy fats to the table.
  • Pickled Red Onions: These tangy, crunchy slivers cut through the sweetness and add a vibrant pop to every bite.
  • Fresh Tomato Salsa: Chopped tomatoes, onions, coriander and lime juice add juicy freshness that lifts the bold flavours.
  • Black Beans and Rice: Turn your wraps into a full-on meal with this classic Mexican-inspired side.
  • Corn Chips: Add a satisfying crunch and scoop up any extra filling that falls out of your fajita.
 
Boost Your Plant-Based Fajitas with These Easy Hacks
These quick tricks will help your plant-based fajita recipe shine with bold flavour, balanced texture and that sweet chilli snap everyone loves:
  • Press tofu first: Removes moisture so it crisps up nicely and absorbs all the flavour.
  • Marinate for boldness: Ten minutes gives tofu that sweet chilli kick your vegan fajitas deserve.
  • Cook tofu until golden: Frying first locks in texture and keeps it from crumbling.
  • Add the veggies near end: Toss them in last to keep colours bright and crunch intact.
  • Warm tortillas before serving: Heating makes them soft, bendy, and easy to roll without tearing.

Frequently Asked Questions

  • Can I make tofu fajitas dairy-free? Yes, this fajita recipe is naturally dairy-free. Just skip cheese or sour cream, or swap with vegan alternatives like cashew cream or dairy-free yoghurt for creaminess.
  • How do I press tofu? Wrap tofu in paper towels or a clean cloth, then place a heavy pan on top for 15–30 minutes. This removes excess moisture and helps tofu absorb the sweet chilli flavour better
  • Can I bake instead of pan-fry? Definitely. Bake tofu and veggies on a lined tray at 200°C (400°F) for 20–25 minutes, tossing halfway. Just finish with sweet chilli sauce before serving for maximum flavour.
  • How long do leftovers last? Store cooled fajita mix in an airtight container in the fridge for up to 4 days. Reheat gently in the pan with a splash of water or sauce to revive the texture.