Veggie Fajitas


Main Dish
Veggie Fajitas

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Recipe Data


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Servings and Ingredients

Serves 6
1 lbs. frozen tofu, thawed and cut into short strips
⅓ c. lime juice
1 tbsp. lower-sodium soy sauce
1 tbsp. fajita seasoning or salt-free Mexican herb mix
2 medium onions
2 medium zucchini
1 red or green bell pepper
1 tsp. fajita seasoning (or salt-free Mexican herb mix)
6 (7-inch) flour tortillas
salsa or avocado slices, for serving


  1. Gently squeeze thawed tofu strips in a clean cloth towel to remove excess moisture, or wrap them and press under a weight.
  2. Put strips in a glass dish and toss with lime juice and soy sauce. Sprinkle 1 tablespoon fajita seasoning over and gently toss again. Let tofu absorb the marinade while preparing the vegetables.
  3. Slice onions and zucchini into half rounds and cut the bell pepper into strips.
  4. Lightly spray a nonstick skillet with vegetable oil spray and saute the tofu strips in it until starting to brown. Remove from pan and set aside.
  5. Add vegetables to the pan and saute until tender and starting to brown, adding a little water if necessary. Remove from heat and stir in 1 teaspoon fajita seasoning.
  6. Heat and soften tortillas by wrapping in a damp towel and heating in microwave, or heat on a griddle.
  7. Divide tofu and vegetables among the 6 tortillas. Serve with optional condiments, such as salsa or avocado slices.

Nutrition facts


188 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 550mg
  • Total Carbohydrates: 21g
  • Protein: 12g

Recipe Source:

Iowa Soybean Promotion Board.