Tex-Mex Fajitas

Photo: Beth Dreiling Hontzas, Ralph Anderson; Styling: Missie Neville Crawford

Yield: Makes 8 fajitas
Recipe from Southern Living

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 169
  • Fat: 8.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 6.5g
  • Carbohydrate: 15.8g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 563mg
  • Calcium: 72mg


  • 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. 1. Sprinkle tofu with cumin and chili powder; gently toss to coat all sides.
  2. 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. 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.
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