Vegan 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
Tofu
- 1/2 395g block extra firm tofu, drained, pressed & dried
- a sprinkle smoked paprika
- 1/2 red bell pepper, green pepper & yellow pepper, sliced
- mushrooms, sliced (optional)
- red onion, sliced (optional)
Preparation
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Line a baking tray with non-stick baking parchment.
Slice the dried tofu into bite-sized pieces. Add the tofu to a small bowl and sprinkle in some smoked paprika. Shake the bowl until the tofu is well coated.
Add the tofu to the lined baking tray and bake in the oven for 15 minutes, until slightly crisp on the outside.
Meanwhile, mix together all the sauce ingredients in a bowl until fully combined and set aside.
Slice the bell peppers and other optional veggies into thin pieces.
Once the tofu is slightly crisp and firm, remove it from the oven. Heat a frying pan with a little water or oil. Add the peppers and cook on medium/high heat until slightly soft. Add the tofu, pour in the fajita sauce, and stir frequently. Cook for another 3 minutes until the sauce has reduced and the peppers are soft.
Serve with rice, bulgar wheat, quinoa, lettuce, tomatoes, black beans, avocado, or wrap in tortilla wraps with vegan cheese, vegan mayo, lettuce, and avocado.