Asian Tofu Fajitas

We first tasted these fajitas at a friend's housewarming party.  Meghan McKinney, the author of this recipe, served them to us on perfectly warmed corn tortillas and a little scoop of brown rice.  Needless to say, they were a hit.


Quantity Unit Name Link Alternatives
6-8 small whole grain flour or corn tortillas
3 cloves garlic, minced
1 pound extra-firm tofu, drained well and sliced thinly lengthwise
½ cup Bragg's Liquid Aminos (or soy sauce)
¼ cup water
½ tablespoon maple syrup
1 tablespoons nutritional yeast flakes (optional)
½ teaspoon cayenne pepper
1-2 tablespoons extra virgin olive oil
2 bell peppers, slice thinly lengthwise
1 onion, julienned


  1. Make the sauce by mixing together Bragg Liquid Aminos, water, maple syrup, nutritional yeast, cayenne pepper, and oil. Set aside.
  2. Prepare the tofu by draining the water out of the container and gently squeezing out the excess moisture with a paper towel. Cut into ½-inch matchsticks.
  3. Heat a little olive oil in a shallow pan and add the sliced onions and garlic. When the onions start to become translucent, add the bell peppers.
  4. Meanwhile in a separate nonstick pan, heat a little olive oil and cook the tofu over medium-high heat. Cook the tofu on all sides until slightly browned. Transfer them to the pan with the veggies and pour in the sauce mixture. Simmer for 5 minutes and serve in warm tortillas.

Prep Time: 20 minutes
Serving Size: 6-8 tacos / 2-3 servings
Sarah Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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