Fajita Tofu Kebabs
Fajita Tofu Kebabs- Coated in a simple fajita-inspired marinade, these tofu fajita kebabs are the best way to eat tofu! (vegan + gluten-free)
You guys, this might be my favorite tofu recipe yet. By the way, I think it’s important to mention that tofu is pretty low on my food scale. Sometimes it can be so bland and boring, right? Then if the texture’s not good, forget it. All bets are off.
But these fajita tofu kebabs are another story. They’re packed with flavor from fajita-inspired spices like cumin and smoked paprika, the tofu has crisp edges, and it smells as good as any meat you can imagine.
Fajita Tofu Kebab Ingredients
- Extra Firm Tofu– It’s important that you use extra firm tofu for the proper texture and for it’s ability to actually stay on the kebab stick. My favorite is Trader Joe’s High Protein Tofu because it’s organic, packed with protein and just $3 each!
- Bell Peppers– Feel free to choose your favorite color bell peppers.
- Onion– I personally prefer the flavor of red onion but any kind will do.
- Olive Oil– Just a bit of extra virgin olive oil helps to keep the tofu and vegetables from burning as they cook.
- Reduced-Sodium Tamari– Fermented soy sauce gives the tofu a nice savory umami flavor. Be sure to use tamari or coconut aminos if you need to keep the recipe gluten-free, otherwise regular soy sauce is good.
- Lime Juice– Fresh squeezed lime juice provides a tangy flavor and subtle sweetness to the savory marinade.
- Spices- Chili powder, cumin, smoked paprika, garlic powder, salt & pepper create a flavorful blend for the marinade.
- Cornstarch– Arrowroot or cornstarch is essential for helping the marinade stick to the tofu so please don’t skip it!
How to Prepare Fajita Tofu Kebabs
- Whisk together marinade in a large bowl.
- Add cubed tofu and stir until coated.
- Bake in oven for 7 minutes, just so that the marinade can set. Allow to cool.
- Assemble kebabs with peppers, onion and tofu.
- Bake in oven for another 15-20 minutes or grill them outdoors for 7-10 minutes on each side.
- Serve warm with cilantro lime quinoa (or rice), salsa and avocado, and enjoy!
Oh, and I want to share an interesting article with you really quick before I go. I know eating soy is always up for debate because of how it might influence our hormone levels. I always make sure that any soy I buy is certified organic or labeled non-GMO since it’s one of the most common genetically modified crops.
With that in mind, I was enlightened when I read in an article from Prevention that we actually process excess estrogen through our waste and that eating less fiber can drive up our estrogen levels. Crazy, right?! Anyways, the moral of the story is, whether you eat soy or meat, make sure you’re getting enough fiber in your diet!
Looking for more summer recipe ideas?
- Grilled Summer Vegetable Tacos
- Honey-Lime Peach Salsa
- Mediterranean Couscous Salad
- Healthy Zucchini Corn Fritters
- Vegan Dessert Pizza
- Lentil Cucumber & Tomato Salad
- Blueberry Corn & Basil Quinoa Salad
- Vegan S’Mores Brownies
- One-Pot Summer Vegetable Skillet Lasagna
Fajita Tofu Kebabs
- 14 ounces extra firm tofu, patted dry and diced into 1-inch cubes
- 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons reduced sodium soy sauce, tamari or coconut aminos for GF
- 1 tablespoon lime juice
- 1 tablespoon cornstarch , or arrowroot powder
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2-3 large bell peppers, cored and diced into 1-inch squares
- 1 large red onion, diced into 1-inch pieces
- 5-6 kebab skewers
- cilantro lime quinoa or rice, salsa, and/or avocado for serving, see notes
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine 1 tablespoon extra virgin olive oil, 3 tablespoons soy sauce, 1 tablespoon lime juice, cornstarch and remaining seasonings. Whisk together and set aside.
- To the bowl, add the cubed tofu. Toss until evenly coated. Transfer to baking sheet and bake for 7 minutes, flipping half way through cooking time. Set aside until cool enough to handle.
- Using the kebab skewers, assemble the tofu, peppers and onion in an alternating fashion until you have 5-6 skewers. Coat the vegetables with remaining tablespoon of olive oil. From here you can bake the skewers for an additional 15-20 minutes, or grill for 7-10 minutes on each side.
- Serve warm with cilantro quinoa (or rice) salsa and/or avocado, and enjoy!
Tofu never sounded or looked so good! I’ve only cooked with tofu once, but I’m always up for eating it. These kebabs look so easy and tasty! Plus that cilantro lime quinoa? Perfection.
This recipe is incredible! I’m seriously so inspired right now Sarah. Wow! I love the idea of tofu kebabs! I’ve never tried anything like that before, and the fajita flavours sound sooo delicious. Quinoa sounds like the perfect addition too :)
Beautiful! This would be my type of summer BBQ food :)
These look amazing! I love anything Mexican and anything tofu, and food on a stick is always more fun :) That cilantro lime quinoa looks to die for as well. Pinning!
I am a fan of tofu – in moderation – but this would be hard to eat in moderation! So much flavor in each mouthful!
I checked out that Prevention article – and it was a fascinating read – I didn’t think fiber would up protein – but yay!
I had to make a gluten-free and vegan dinner the other night (that would please meat eaters) – this would have been a great option!
I’ve been alllll about fajitas and quinoa lately so this totally hits the spot as far as my meal planning goes :) I like your suggestion of baking the quinoa prior to grilling it – Crisp tofu is the best, in my opinion!
“And I think it’s important to mention that tofu is pretty low on my food scale” = big smiles :)). Dynamite combination of flavors Sarah (and although I’d agree that naked tofu is bland, one of its redeeming qualities is that it soaks like a sponge!) I can imagine how delicious this would be — your quinoa is equally compelling. Yummy summer eats. My bigger concern is with concentrated sources of processed soy adopted in the west (beverages/supplements).
This tofu looks SO flavorful! I am a huge kebab fan but never make them. Now I realize what I’m missing! Going to make these this summer FOR SURE. :)
Thanks Erica! I hope you’re doing well, lady! xo
Oh now these just look so pretty. And not to mention delicious. And is it weird that I don’t actually mind the texture or taste of straight up plain tofu? Most people think I’m crazy for it, but it really doesn’t bother me at all. That being said, crispy marinated tofu is always better… especially with a side of fibre to keep things in order ;)
I’m with you, tofu can be very hit or miss. I definitely like it crispy! And cilantro lime quinoa sounds intriguing to me. I keep seeing recipes that center around cilantro this week!
Give me all the bright and beautiful ‘fu recipes! Seriously my dear, tofu has NEVER looks so sexy.
I manage to totally forgot about kebabs, but these look SO good. Basically anything Mexican-spiced needs to be in my mouth.
A fiesta in your mouth??? Now how could I turn this down with that description!! haha It looks fantastic! Tofu is one of those things that I’ve been afraid to make at home – I love it when it’s crispy but not so much otherwise! I need to just go for it!
I love tofu, so long as it’s prepared so I like it.. like you say, bake it first! That makes the texture perfect. Good read out of Prevention… I eat Soy about once a week too (always organic), its a food I have sensitivity to, so I tend to watch it. Love these fajita kebabs! I am always craving Mexican food, so these look like they’ll suit me just fine! Oh, and the quinoa, is just perfect! Can’t wait to try it! Thank you for this, Sarah.
Love these! So colorful and beautiful!
Thank you so much, Kathy!! :)
These were amazing! I followed your suggestion of cooking them in oven for 10 minutes and then BBQ’d them and they were perfection. Thanks for the great recipe :)
Yay! I’m so glad you liked them! Thanks for the feedback, Niki! :)
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I am allergic to cilantro – would you have any suggestions on what I could use as a tasty alternative in the quinoa?
Hi Ashley! You can just leave the cilantro out. If you wanted more flavor in the quinoa, you can try adding a little cumin or smoked paprika. I hope that helps! :)
Thank you! I will give them a try :)
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Made this tonight and it was oh so good! Had to add a little extra olive oil and tamari to the spice blend so that it could coat the tofu evenly. The tofu cooked well in the oven and had a great texture. Also, the cilantro lime quinoa will now be a new favorite for me! Halved the amount of lime and was very pleased with the flavor. Look forward to making this again soon!
I’m so glad you liked the kebabs, Carrleigh! I think I prefer a lot more citrus flavor than most people because I’ve had a lot of people tell me that they reduce that part of my recipes. Thanks for the feedback! :)
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This recipe was soooo amazingly tasty, everyone loved it. We only tried the “Fajita Tofu Kabobs” but that was awesome. Definitely will do it again, so simple yet so delicious. Grilling the tofu is just the best :) Thank you for sharing!
I’m so happy to hear that, Lisa! Thank you for the feedback!!
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I made this today – for Fourth of July – and it was delicious! I also found some purple peppers, so the kabobs had something of a red, white, and blue look.