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!
- 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!