Fajita Tofu Kebabs

5 from 4 votes

Coated in a simple fajita-inspired marinade, these tofu fajita kebabs are the best way to eat tofu! (vegan + gluten-free)

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch

Cuisine: Mexican

Servings: people

Calories: 170kcal

Ingredients

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

Instructions

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!

Notes

Nutrition Facts are an estimate and will vary depending on specific ingredients and brands you choose. They do not include serving suggestions such as quinoa, rice, salsa or avocado.

To prepare cilantro lime quinoa or rice: bring 2 cups water to a boil. Add 1 cup rinsed quinoa or rice and reduce heat to a simmer. Cook for 15 minutes. Remove from heat and cover with a lid. Allow to steam for another 15 minutes. When done, fluff with a fork and allow to cool. Add 3-4 tablespoons lime juice, 1/4 cup chopped cilantro and 1 teaspoon fine sea salt. Stir to combine.

Nutrition