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Tex-Mex Fajitas

Photo: Beth Dreiling Hontzas, Ralph Anderson; Styling: Missie Neville Crawford
Prep time 40 mins
Yield Makes 8 fajitas


  • 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

Nutrition 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

How to Make It

  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.

  4. *1 lb. chopped cooked chicken breasts may be substituted for tofu. Cook 7 minutes, stirring often.

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

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