Crispy Tofu and Pepper Fajitas
- 32 mintotal time
- $2.06£2.49a serving
- 554484calories
- 2415 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Spiced tofu fried until crisp with charred peppers and red onion, in warm corn tortillas with guacamole.
Ingredients
Serves 4.
- 14 oz extra-firm tofu
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 lime
- 2 avocados
- 1 tomato, finely chopped
- 12 corn tortillas
- 1 tbsp cornstarch
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp chili powder (mild blend)
- 3 tbsp vegetable oil
- salt, to taste
Contains: soy. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Pat the tofu dry with absorbent paper and cut it into finger-thick strips. Toss gently with the cornstarch, smoked paprika, ground cumin, garlic powder, chili powder and a good pinch of salt.
- Heat 2 tablespoons of the vegetable oil in a large non-stick frying pan on medium-high heat and fry the tofu for 6–8 minutes, turning every couple of minutes, until golden and crisp on all sides. Lift onto a plate.
- Add the rest of the oil and cook the bell peppers and red onion on high heat for 5 minutes until softened and charred at the edges. Return the tofu, squeeze over half the lime and toss.
- Meanwhile, mash the avocado with the tomato, the juice of the remaining half lime and a pinch of salt. Warm the corn tortillas, wrapped in a damp clean tea towel, in the microwave for 1 minute.
- Pile the tofu and peppers into the tortillas and top with the guacamole.
Leftovers: The tofu and peppers keep in the fridge for 2 days; reheat in a hot frying pan until piping hot.
Ingredients
Serves 4.
- 400 g firm tofu
- 2 peppers (red, yellow or green), sliced
- 1 red onion, sliced
- 1 lime
- 2 avocados
- 1 tomato, finely chopped
- 12 corn tortillas
- 1 tbsp cornflour
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic granules
- ½ tsp mild chilli powder
- 3 tbsp vegetable oil
- salt, to taste
Contains: soya. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Pat the tofu dry with absorbent paper and cut it into finger-thick strips. Toss gently with the cornflour, smoked paprika, ground cumin, garlic granules, chilli powder and a good pinch of salt.
- Heat 2 tablespoons of the vegetable oil in a large non-stick frying pan on medium-high heat and fry the tofu for 6–8 minutes, turning every couple of minutes, until golden and crisp on all sides. Lift onto a plate.
- Add the rest of the oil and cook the peppers and red onion on high heat for 5 minutes until softened and charred at the edges. Return the tofu, squeeze over half the lime and toss.
- Meanwhile, mash the avocado with the tomato, the juice of the remaining half lime and a pinch of salt. Warm the corn tortillas, wrapped in a damp clean tea towel, in the microwave for 1 minute.
- Pile the tofu and peppers into the tortillas and top with the guacamole.
Leftovers: The tofu and peppers keep in the fridge for 2 days; reheat in a hot frying pan until piping hot.
Nutrition per serving
| Calories | 554 |
|---|---|
| Protein | 24 g |
| Carbohydrate | 53 g |
| Fat | 32 g |
| Fiber | 14 g |
| Sodium | 68 mg |
| Calories | 484 |
|---|---|
| Protein | 15 g |
| Carbohydrate | 43 g |
| Fat | 29 g |
| Fibre | 12 g |
| Sodium | 59 mg |
Worked out from the ingredients, 393 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.06 a serving in the US (range $1.58–$2.73) and £2.49 in the UK (range £1.90–£3.29). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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