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Fajita salad combines the bold flavors of traditional fajitas with a healthier, plant-based twist! A nutritious, vibrant, and satisfying meal perfect for entertaining!
Why You’ll Love This Recipe
Mexican and Tex-Mex dishes are practically my love language. Between vegan breakfast tacos, sweet potato enchiladas, vegan bean quesadillas, and vegan tamales, there’s a dish for every craving. Today, I’m excited to share a recipe that came about while trying to repurpose leftover tofu fajitas into a lighter yet equally satisfying meal. Following the success of my vegan taco salad, this delicious vegan fajita salad recipe was a no-brainer!
Fajitas, a popular Tex-Mex dish, typically feature sautéed or grilled peppers, onions, and your choice of protein—often chicken, steak, shrimp, or in this case, tofu—seasoned with bold spices like cumin, paprika, chili, and oregano, all wrapped in a warm tortilla (handmade flour tortilla recipe here). For this version, though, we’re skipping the tortilla and opting for a lighter base of crisp lettuce and fresh veggies for a vibrant, nutrient-packed twist.
With smoky, savory roasted veggies and tofu, and a zingy dressing made from those same fajita flavors, this naturally gluten-free, vegan salad is a (highly customizable!) colorful, fresh, satisfying dish perfect for family meals, potlucks, and entertaining when you want to look like you tried really hard (but secretly didn’t!).
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
- Other vegetables: Play with texture and flavors by adding cucumber, corn, roasted sweet potato, or even pickled red onion.
- Avocado: For creamy, healthy fats and antioxidants. Cubed/sliced, or with easy guacamole.
- Vegan cheese: Add shredded vegan cheese or crumbled tofu feta cheese.
- Jalapeño: Add heat with pickled or fresh jalapeño.
- Salsa: Like fresh Pico de Gallo, cucumber salsa, or roasted chili corn salsa.
- Liquid smoke: Just a few drops added to the tofu will give it a smoky grill-like depth.
- Vegan fajita taco salad: Add air fryer tortilla chips for crunch. OR serve it out of a crispy baked tortilla bowl.
- Alternative dressing: Like a cilantro lime dressing (minus the veg), vegan ranch, vegan sour cream + salsa, or vegan Greek yogurt + taco seasoning + lime juice + hot sauce.
- Green onion: To garnish.
How to Make Tofu Fajita Salad
Step 1: Preheat the oven to 425F/220C. Thinly slice the onion, garlic, and bell pepper. Also, chop the lettuce into bite-sized pieces and halve the tomatoes. Next, press the tofu with a clean towel/paper towel and then use your fingers to tear it into 1-inch (ish) chunks.
Step 2: Transfer the tofu, bell pepper, onion, and garlic to the prepared pan and toss them with the oil and taco seasoning. Spread in a single layer and roast for 25-30 minutes until tender and a little charred.
Optionally broil them at the end for extra char.
Step 3: Transfer ⅓ cup of the fajita tofu and ¼ cup each of the onion and pepper to a high-speed blender with the remaining fajita salad dressing ingredients (olive oil, cilantro, the juice of half a lime, and pinch of salt and pepper). Blend until smooth, then taste and adjust the lime, salt, and pepper to taste. Chill it while the roasted ingredients cool.
Step 4: To assemble the fajita salad bowl, first add the lettuce to a large bowl and toss it with the dressing. Then, add the tomatoes, roasted fajita vegetables, and tofu, toss again, and serve. Enjoy!
FAQs
Absolutely. Prepare the roasted vegetables, fresh vegetables, and dressing 2-3 days in advance and store them in separate airtight containers in the fridge.
Yes, if preferred, use a skillet or grill pan to sear and saute the veggies until tender and slightly charred.
That would probably be okay but eat it quickly to prevent wilting.
Pro Recipe Tips
- For more flavor: Marinate the tofu with the fajita spices, olive oil, and a splash of lime juice for 30 minutes (or overnight).
- To serve a crowd: Include bowls of extra toppings people can pick and choose from to make a fajita salad bowl that’s entirely their own.
- Assemble when chilled: Leave the veggies, tofu, and dressing to cool before tossing to prevent soggy lettuce/salad veg.
Serving Suggestions
- Corn on the cob
- Air fryer trtilla chips and 5-minute restaurant style blender salsa or easy guacamole
- Vegan refried beans
- Southwest black bean burger
Storing Instructions
Enjoy the assembled vegan fajita salad immediately, or store the salad and dressing separately in the fridge for 3-4 days.
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Fajita Salad [With Tofu]
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Ingredients
- 1 (1-pound) package of extra or super firm tofu
- 2 large bell peppers sliced
- 1 large red or yellow onion sliced
- 3 to 6 garlic cloves thinly sliced
- 2 to 3 tablespoons of taco seasoning
- 2 tablespoons of vegetable oil
- 5 cups of romaine lettuce chopped into bite-size pieces
- 1 pint of cherry tomatoes – halved
Dressing
- 3 tablespoons of olive oil
- ⅓ cup of the cooked fajita tofu
- ¼ cup of the cooked fajita onion
- ¼ cup of the cooked fajita bell peppers
- ¼ cup of cilantro with stems
- 1 lime
- Salt and pepper to taste
- Water (as needed)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Remove the moisture from the tofu by draining the package and pressing a clean towel or paper towel against it to absorb liquid. Using your fingers pull apart ~1-inch chunks of tofu and place them on the prepared sheet pan.
- Add bell peppers, onion, garlic, taco seasoning, and oil. Stir them until everything is evenly coated, and spread ingredients out in a single layer before placing them in the oven for 25 to 30 minutes.
- Place the lettuce in a large bowl and set aside.
- In a food processor or blender, blend the olive oil, tofu, roasted onion, roasted bell peppers, cilantro, and the juice of half a lime. Blend until smooth. Taste and add more lime, salt, pepper, oil, or water to achieve a creamy, but runny consistency.
- Pour the dressing over the lettuce and toss well. Add the tomatoes and toss. Place the bowl in the refrigerator while the fajita veggies and tofu cool completely.
- Once the fajita vegetables are cooled, add them to the bowl with the lettuce. Gently mix and serve.
Notes
- For more flavor: Marinate the tofu with the fajita spices, olive oil, and a splash of lime juice for 30 minutes (or overnight).
- To serve a crowd: Include bowls of extra toppings people can pick and choose from to make a fajita salad bowl that’s entirely their own.
- Assemble when chilled: Leave the veggies, tofu, and dressing to cool before tossing to prevent soggy lettuce/salad veg.
I was also a bit confused by the recipe. I think maybe you’re supposed to blend some of the roasted veggies and tofu into the dressing. However, what I did was made a dressing out of some veganaise, lime juice, cilantro, cumin, and water and it was great! I avoid garlic and onions, so I added some zucchini and extra bell peppers. I also added a can of rinsed black beans and a can of corn. I used the Siete brand mild taco seasoning. It came out great! Adding this to my regular rotation!
I love that you added some black beans. I bet it was so delicious! Thanks so much for sharing your additions! 🙂
I found this recipe confusing. Step 2 says to spread all ingredients out together on a single baking sheet and roast. Step five says take 1/4 c of tofu and 1/3 of the peppers and run through a blender for the dressing. I simply roasted everything and put on lettuce once it had cooled and topped it with lime juice and vegan cheese.
So yummy!