Fajitas by definition are grilled meat. So perhaps, I should call these “Broiled Veggies wrapped in a Tortilla?” Either way, you know what a fajita is and fret not, these are the most delicious fajitas I have had…ever! You probably wonder how I can label these the best; well, I would have to call myself a fajita connoisseur. The notorious sizzle and smoke bring shivers and happy tears to my eyes. I try fajitas everywhere I go, so my criteria have been refined over the years. The veggies need to have a slight char and a tender crispness. The mushroom, tofu, tempeh, seitan, or whatever also requires a nice char and appropriately cooked. On to flavor, there better be some recognizable flavors that scream tex-mex in my fajitas. How can we hit all of my criteria and come out on top?
Grab the recipe below and see for yourself… utter perfection!
Want to make vegan fajitas on the grill??? Check out our grilled version on YouTube!
The BEST Vegan Fajitas you've ever had!
- 2 blocks firm tofu cut into 1/2 inch thick slices
- Chili powder
- Salt & pepper
- 2 Portobello mushrooms sliced in 1/2″ strips
- 1 Anaheim or Poblano seeded and sliced 1/2″ strips
- 3 Bell peppers seeded and sliced 1/2″ strips
- 1 large onion sliced 1/2″ strips
- 1 cup corn
- 1/4 cup cilantro chopped
- 3 limes juiced, about 1/2 cup
- Drizzle agave about 1/2-1 tablespoon
- 1 tablespoon liquid aminos
- 1 tablespoon tequila
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2-3 cloves garlic
- 1/2 teaspoon coriander
- 1/2 teaspoon oregano
- 1 cup raw cashews
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
For Tofu: Sprinkle tofu with chili powder, cumin, coriander, salt, and pepper. Bake at 425 on a parchment-lined baking sheet for about 20 minutes or so per side until it forms dry golden surface.
For Cashew Sour Cream: process cashews in a food processor until well ground; add lemon juice and apple cider vinegar; with machine running, drizzle in water until desired consistency
For Fajita Sauce; mix all ingredients in a bowl.
For Veggies: broil peppers, onions, mushrooms on a baking sheet (or two) on high, 7″ from heat, until they are charred and tender, but still firm, stir halfway through, about 20 mins.
Toss tofu and all the veggies in fajita sauce. (We removed some of the tofu to keep it crispy).
Serve in warm tortillas with cashew cream and some cilantro for garnish.
Seriously, try these vegan fajitas (broiled veggies wrapped in a tortilla)! They are a great weeknight meal, and they will knock your socks off! Be sure to share pics on Instagram, Facebook, and Twitter @veginspired #veginspiredfoodie
Eat More Plants!