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


  • Make the sauce by mixing together Bragg Liquid Aminos, water, maple syrup, nutritional yeast, cayenne pepper, and oil. Set aside.
  • 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.
  • 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.
  • 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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