Ingredients
- For the Crispy Tofu:
- 1 block (16 oz / 450g) extra firm tofu, pressed and cut into 1-inch cubes
- 1/2 tbsp light soy sauce or liquid aminos (7.5mL)
- 1 tsp garlic powder (3g)
- 1/2 tsp onion powder (1.5g)
- 1 tsp paprika (2g)
- 1/2 tsp sea salt (3g)
- 2–4 tsp cornstarch (5–10g), to preference for crispiness
- 1 tsp sesame oil or other oil (5mL)
- 1/4 tsp ground black pepper (0.5g)
- For the Mushroom Fajitas:
- 10–12 oz oyster or portobello mushrooms, sliced (280–340g)
- 1 tbsp coconut oil (15mL)
- 1/2 tsp ground cumin (1g)
- 1 tsp chipotle or chili powder (2g)
- 1 tsp paprika (2g)
- 3 cloves garlic, minced (9g)
- 1/2 tbsp liquid smoke (7mL)
- 1/2 tsp salt (3g)
- 1/2 tsp ground black pepper (1g)
- Juice of 1 lime (about 2 tbsp / 30mL)
- 1/3 cup yellow bell pepper, sliced (50g)
- 1/3 cup red bell pepper, sliced (50g)
- 1 small green bell pepper, sliced (78g)
- 1 small onion, halved and sliced (100g)
- To Assemble:
- 8 small tortillas (corn or flour)
- Pickled red onions
- 1 cup chopped lettuce (50g)
- 1/4 cup chopped fresh cilantro (4g)
- Lime wedges
- Fresh or pickled jalapeño slices (optional)
Instructions
- In a medium bowl, toss tofu cubes with soy sauce. Add garlic powder, onion powder, paprika, salt, cornstarch, sesame oil, and black pepper. Toss until evenly coated.
- Place tofu in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 10–15 minutes, shaking halfway through, until golden and crisp. Set aside.
- In a large skillet over medium heat, melt coconut oil. Add mushrooms, cumin, chipotle powder, paprika, garlic, liquid smoke, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Add bell peppers and onion to the skillet. Squeeze lime juice over and stir. Cook for another 10–15 minutes, until vegetables are soft and fragrant. Remove from heat.
- Warm tortillas on a dry skillet for 30 seconds on each side until soft and pliable.
- To assemble tacos, layer tortillas with fajita vegetables, crispy tofu, lettuce, pickled onions, cilantro, and jalapeño slices if using. Finish with a squeeze of lime juice. Serve immediately.
Notes
- Air fryer gives best texture for tofu, but you can also bake or pan-fry.
- Use any mushrooms available, like shiitake or cremini, if oyster or portobello aren’t accessible.
- To make gluten-free, use tamari instead of soy sauce and corn tortillas.
- Customize toppings with vegan sour cream, avocado, or salsa for added flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Fryer, Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 2 tacos
- Calories: 342
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
