Fajita Tofu Kebabs – Coated in a simple fajita-inspired marinade, these Tofu Fajita Kebabs are the best way to eat tofu! (vegan + gluten free)
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. It can be so dull and boring sometimes, right? If the texture isn’t good then, forget it. All bets are void.
But these fajita tofu kebabs are a different story. They’re loaded with flavor from fajita-inspired spices like cumin and smoked paprika, the tofu has crisp edges, and it smells just about any meat you can imagine.
Ingredients for Fajita Tofu Kebab
- extra hard tofu– It is important that you use extra firm tofu so that it has the right consistency and sticks to the skewer. My favorite is Trader Joe’s High Protein Tofu because it’s organic, packed with protein, and is only $3 a piece!
- paprika– Feel free to choose your favorite pepper colour.
- Onion– I personally prefer the taste of red onions, but any kind will do.
- olive oil– Just a little extra virgin olive oil keeps tofu and veggies from burning while cooking.
- Reduced sodium tamari– Fermented soy sauce gives the tofu a nice, savory umami flavor. If you want to keep the recipe gluten-free, be sure to use tamari or coconut aminos, otherwise regular soy sauce is fine.
- lime juice– Freshly squeezed lime juice gives the savory marinade a tangy taste and a subtle sweetness.
- Spices- Chili powder, cumin, smoked paprika powder, garlic powder, salt and pepper make a flavorful mix for the marinade.
- cornstarch– Arrowroot or cornstarch are important for the marinade to stick to the tofu, so please don’t leave them out!
How to make Fajita Tofu Kebabs
- Mix the marinade in a large bowl.
- Add diced tofu and stir until coated.
- Bake in the oven for 7 minutes to allow the marinade to set. Let cool down.
- Assemble skewers with peppers, onions and tofu.
- Bake in the oven for an additional 15-20 minutes or grill outdoors for 7-10 minutes on each side.
- Serve warm with cilantro lime quinoa (or rice), salsa and avocado and enjoy!
Oh, and before I go, I just want to share an interesting article with you. I know that eating soy is always up for debate because it could affect our hormone levels. I always Make sure any soy I buy is organic or labeled non-GMO as it is one of the most commonly genetically modified crops.
With that in mind, I was enlightened when I read an article from Prevention that we actually process excess estrogen through our waste and that eating less fiber can spike our estrogen levels. Crazy, right?! Anyhow, the moral of the story is: whether you eat soy or meat, make sure your diet includes enough fiber!
Looking for more recipe ideas for summer?
Fajita tofu kebabs
Coated in a simple fajita-inspired marinade, these Tofu Fajita Kebabs are the best way to eat tofu! (vegan + gluten free)
Servings: 4 People
- 14 ounces extra hard tofu, Pat dry and cut into 2.5 cm cubes
- 2 tablespoon Extra virgin olive oil, divided
- 3 tablespoon low-sodium soy sauce, Tamari or coconut amino acids for GF
- 1 tablespoon lime juice
- 1 tablespoon cornstarch , or arrowroot powder
- 2 teaspoon chilli powder
- 2 teaspoon ground cumin
- 2 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2-3 big peppers, Core and cut into 2.5cm squares
- 1 big red onion, diced into 1 inch pieces
- 5-6 kebab skewers
- Cilantro-lime quinoa or rice, salsa and/or avocado to serve, 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 spices. Mix well and set aside.
Place the diced tofu in the bowl. Stir until everything is evenly coated. Place on a baking sheet and bake for 7 minutes, turning halfway through cooking. Set aside until cool enough to touch.
Alternately stick the tofu, peppers and onions together with the kebab skewers until 5-6 skewers are left. Brush the vegetables with the remaining tablespoon of olive oil. From here you can bake the skewers for an additional 15-20 minutes or grill them for 7-10 minutes on each side.
Serve warm with cilantro quinoa (or rice) salsa and/or avocado and enjoy!
For preparing coriander-lime quinoa or rice: Boil 2 cups of water. Add 1 cup of rinsed quinoa or rice and reduce heat to simmer. Let cook for 15 minutes. Remove from the stove and cover with a lid. Let steam for another 15 minutes. Then fluff it up with a fork and let it cool down. Add 3-4 tablespoons lime juice, 1/4 cup chopped cilantro, and 1 teaspoon fine sea salt. Stir to combine.
Calories: 170kcal, Carbohydrates: 13G, Protein: 10G, Fat: 10G, Saturated Fatty Acids: 1G, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 6G, Sodium: 808mg, Potassium: 433mg, Fiber: 3G, Sugar: 5G, Vitamin A: 2668IU, Vitamin C: 79mg, Calcium: 62mg, Iron: 3mg