Fajita Salad [With Tofu]

4 from 2 votes

Fajita salad combines the bold flavors of traditional fajitas with a healthier, plant-based twist! A nutritious, vibrant, and satisfying meal perfect for entertaining!

Prep Time20

Cook Time30

Total Time50

Course: Salad

Cuisine: Spanish

Diet: Vegan

Servings: to 6

Calories: 351kcal

Author: Toni Okamoto

Equipment

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.

Nutrition