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 and vegetables
- 1/2 block (395g) extra firm tofu
- a sprinkle of smoked paprika
- 1/2 red bell pepper
- 1 green pepper
- 1 yellow pepper
- mushrooms (optional)
- red onion (optional)
Preparation
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and line a baking tray with non-stick baking parchment.
Slice the tofu into bite-sized pieces, place in a small bowl, sprinkle with smoked paprika, and shake until well coated.
Add the tofu to the baking tray and bake for 15 minutes until slightly crisp on the outside.
Mix all the fajita sauce ingredients in a bowl until fully combined and set aside.
Slice the bell peppers and any optional vegetables into thin pieces.
Remove the tofu from the oven once it is slightly crisp and firm.
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 to the pan, pour in the fajita sauce, stir frequently, and cook for another 3 minutes until the sauce has reduced and the peppers are soft.
Serve the fajita mixture with rice, bulgar wheat, quinoa, lettuce, tomatoes, black beans, avocado, or wrap in tortilla wraps with vegan cheese, vegan mayo, lettuce, and avocado.
