Spicy Mexican Tofu


Mexican. Come on by now we all know this is probably my favourite cuisine. Anything spicy is my to go. And everyone knows my Chilli is by far my signature dish (which everyone always loves) 

However I realised one thing I looooveeeee and haven't had for actually YEARS is Fajitas!!!!! Ahhhh, what??!!! So of course I wanted to whip up some spicy, Mexican fajita mix! Of course, when I ate meat my protein of choice would be chicken... So I decided to whip it up with some Tofu and experiment a lil. Good choice Holli.

Let's be honest plain old tofu ain't exactly something to scream and shout about. You seriously have to flavour the stuff to get a decent result right? But if you do it right oh damnnnn. And that is where this recipe is a winner! Because tofu is really like a sponge, it soaks up whatever you cover it in. I've marinated it perfectly in Mexian spices, tamari (gluten free soy sauce), agave for a little sweetness and lemon for a little extra kick, meaning the tofu is out of this world!

Once you have your marinated tofu, I took it one step further by mixing it with a traditional Mexican Fajita mix. I used sweet red peppers (my absolute favourite!), sweet cherry tomatoes which go perfectly soft and gooey, sliced closed cup mushrooms which add extra texture and protein (and because I just larveee them), crunchy baby corn and spinach for some extra greens!!! All throw together with tomato puree, extra lemon and spices which all comes together perfectly into the most amazing, mouthwatering dish.

So yeah, don't diss the tofu straight away kids.

What I also love about this mix 1. It's SO DAMN EASY 2. It's so so so versatile because you can mix it up an serve with whatever you'r fancying at the time. Here's some ideas:

- Spooned into a wrap with some mashed avocado and vegan sour cream
- Serves with brown rice or quinoa 
- With some extra greens and avocado with a sprinkle of nutritional yeast
- On to of a fluffy baked sweet potato with avocado, fresh coriander and drizzle of tahini 
- Or yanno what even on it's own!!! 

Either way get making this delcious dish from an easy week night meal. It's sweet, tangy, spicy and packed with flavour. (AND even more yummy for leftovers the next day, so yep make extra!)

Serves 2

1 block of firm tofu 
1/4 tamari/soy sauce 
1/4 cup water 
Juice of half a lemon 
1 tbsp maple syrup/dark agave nectar 
1 tbsp tomato puree 
1 tsp chilli powder 

For the Mexican mix 

Marinated tofu (above) 
10 cherry tomatoes 
1 sweet red pepper 
10 closed cup mushrooms 
Packet of baby corn
Handful of spinach 
1 tbsp tomato puree
1 tsp paprika 
1 tsp cumin 
1.2 tsp cayenne pepper 
Handful of fresh corriander
Salt & pepper 
Juice of half a lemon

Start by draining and pressing your tofu. To do this wrap your tofu in some kitchen paper or a tea towel, place between two plates and leave for 10 - 20 minutes so the towel soaks up the liquid. Then move onto making you marinade. In a small bowl mix together your tamari, lemon juice, agave nectar/maple syrup, tomato puree and chilli powder and set to one side.

Once your tofu is drained, place on a chopped board and carefully slice into strips and then equal cubes. Transfer your tofu to a large bowl and pour over your marinade along with 1/4 cup of water. Carefully mix this around covering all of your tofu while making sure your tofu doesn't break. Allow this to sit for at least an hour, you can also do this over night if you like.

Move onto preparing the rest of your Mexican mix. cut your Cherry tomatoes into quarters. Slice your red pepper into small cubes, slice your mushrooms, and chop your baby corn into pieces. Once your tofu is ready drain it and set to once side.

Next, take a fry pan and drizzle with a tiny bit of oil and bring to a high heat. Place your mushrooms, peppers, tomatoes, corn and tofu in the pan. Stir around for a minute and then reduce to a medium heat continuing to stir around. Next add in your tomato puree, paprika, cumin, cayenne pepper, fresh coriander, lemon juice and salt & pepper to taste. Mix this in well and continue to cook for a few more minutes. Reduce to a low heat and throw in your spinach until it's wilted. then turn off your heat and serve with anything you fancy.

These would be great with some quinoa, in a wrap as fajitas, green veg and oh of course... Mashed avocado (can you tell I love my avocado?) 

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