Tex-Mex Fajitas

Tex-Mex Fajitas Recipe
Photo: Beth Dreiling Hontzas, Ralph Anderson; Styling: Missie Neville Crawford

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Makes 8 fajitas

Recipe from

Southern Living

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calories 169
Fat 8.9 g
Satfat 1.8 g
Monofat 0.6 g
Polyfat 1.8 g
Protein 6.5 g
Carbohydrate 15.8 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 563 mg
Calcium 72 mg


1 (14-oz.) package extra-firm tofu, drained and cut crosswise into 1/2-inch-thick pieces*
1 teaspoon ground cumin
1 teaspoon chili powder
7 teaspoons vegetable oil, divided
1/2 medium-size sweet onion, thinly sliced
1 red bell pepper, cut into thin strips
1/2 cup chunky salsa
2 teaspoons cider vinegar
1 teaspoon salt
8 (6-inch) fajita-size flour tortillas, warmed


1. Sprinkle tofu with cumin and chili powder; gently toss to coat all sides.

2. Cook half of tofu in 3 tsp. hot oil in a large nonstick skillet over medium heat 5 minutes on each side. Remove tofu, and keep warm. Repeat procedure with 3 tsp. oil and remaining tofu.

3. Sauté sliced onion and bell pepper in remaining 1 tsp. hot oil in skillet over medium-high heat 2 minutes or until tender. Stir in salsa, vinegar, and salt; cook 2 minutes. Pour mixture over tofu. Remove from heat. Serve with warm tortillas and your favorite toppings.

*1 lb. chopped cooked chicken breasts may be substituted for tofu. Cook 7 minutes, stirring often.

Note: We tested with Nasoya Extra Firm Tofu and Pace Chunky Salsa.

Note: Nutritional analysis is per fajita, not including toppings.


April 2010
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