Vegan Baked Tofu Fajita Bowl
Ingredients
Fajita sauce
- 2 tbsp tomato puree
- 1 tbsp maple syrup
- juice of 1/2 lime
- 1 tsp sriracha mayo/sauce
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp nutritional yeast
- 1/4 tsp mild chilli powder
- a pinch of ground cinnamon
- a pinch of garlic powder
- 4 tbsp water
Tofu and vegetables
- 1/2 395g block extra firm tofu
- a sprinkle smoked paprika
- 1 red bell pepper
- a few mushrooms
- 1/2 medium onion
Preparation
Preheat the oven to 200c/180c fan/400f/gas mark 6 and line a baking tray with non-stick baking parchment.
Slice the dried tofu into bite sized pieces, add to a small bowl, sprinkle with smoked paprika, and shake until coated.
Add the tofu to the lined baking tray and bake for 15 minutes until slightly crisp.
Mix together all the sauce ingredients until fully combined, stir in 4 tablespoons of water, and set aside.
Slice the pepper, onion, and mushrooms.
Remove the tofu from the oven and set aside once crisp and firm.
Sauté the sliced vegetables in a pan on medium-high heat for 10 minutes with a little water or oil until softened.
Stir in the baked tofu for 2 minutes, then pour in the fajita sauce and cook, stirring frequently, for 6-7 minutes until hot.
Serve the tofu fajita in a bowl or wraps with lettuce, tomatoes, and guacamole.
