Fajita Tofu Kebabs with Cilantro Lime Quinoa
You guys, this might be my favorite tofu recipe yet. And I think it’s important to mention that tofu is pretty low on my food scale. It can be so bland and boring, right? Then if the texture’s not good, forget it. All bets are off.
But these kebabs are another story. They’re packed with flavor from Mexican spices like cumin and smoked paprika, the tofu has slightly crisp edges and it smells as good as any meat you can imagine.
Tofu kebabs have actually been a repeat offender on my meal plan for years now because they’re super easy to throw together. I usually press and cut the tofu a day or two before to save time and then serve them with a side of packaged quinoa or rice (I love this brand) for a quick weeknight meal.
Well I recently discovered Erin’s version of Fajita Chicken Kebabs and I thought putting a Mexican spin on kebabs was a brilliant idea. I made a similar version of hers fused with the old tofu standby and then served them with a side of cilantro lime quinoa for an extra dose of protein. The end result is like a big fiesta in your mouth.
They aren’t really like traditional kebabs because I baked the tofu so that it would be crispy but you could always grill them if you wanted to have a cook out. I would still recommend baking the tofu for at least 10-15 minutes before assembling the skewers if you it want to have a sinilar texture.
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 so I typically try to eat it in moderation and limit it to no more than one day per week. I also 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! Like cilantro lime quinoa. :)
15 ounces super firm tofu, pressed and diced into 1-inch squares
1 red bell pepper
1 green bell pepper
1 red onion
1 tablespoon high heat oil
2 tablespoon tamari (or soy sauce)
1 tablespoon arrowroot (or cornstarch)
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon chili powder
1/2 teaspoon salt
4-6 wooden skewers
Cilantro Lime Quinoa
1 cup dry quinoa, cooked
1 teaspoon olive oil
juice of 2 limes
1/2 cup fresh cilantro, finely chopped
1 teaspoon salt
serving suggestions: chips and salsa, guacamole or avocado
- Start by preheating the oven to 400°F and then line a baking sheet with parchment paper. Place the tofu in a large bowl with the oil, tamari (or soy sauce), arrowroot and remaining spices then stir together until all of the tofu is evenly coated. Spread the tofu out on the baking sheet and bake for 10 minutes, stirring half way through cooking time. Remove from the oven and set aside.
- While the tofu is cooking, core the peppers and then cut them and the onion into 1 and 1/2” pieces. Toss them in the remaining oil and spices from the tofu. Add a little more oil, tamari and spices if needed.
- Layer the vegetables and tofu onto each skewer then place them back on the baking sheet and bake in the oven for another 20 minutes, rotating half way through the cooking time. Alternatively, you can grill them for 4-5 minutes on each side instead of baking.
- Meanwhile, combine the cooked quinoa with olive oil, lime juice, cilantro and salt in a medium-size bowl and stir together.
- Serve warm kabobs with cilantro lime quinoa, salsa + avocado or guacamole and enjoy!
Inspired by Well Plated
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).
These look beautiful, healthy, and delicious! I love me some tofu :)
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.
These are so pretty! I’m not a big tofu eater, but I must not be eating the right kind or something. The cilantro lime quinoa definitely looks like something I’d want to make!
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.