First off, for those who celebrate today, Happy Easter!
Now, how could I go a full month of vegan recipes without including one with tofu?
I know there are schools of thought around soy (which is what tofu is made up of), but I’ve been eating tofu for almost 10 years, and I’ve never experience a negative effect from it, so I keep eating it!
Plus, if it’s cooked right (like here, crusted in fajita seasoning), it can be a great, tasty protein addition to any meal!
The tofu is seasoned with my favorite homemade fajita seasoning (but if you have your own one that you love, use that!) and then roasted in the oven until it’s crispy on the outside and still soft yet firm on the inside, like any meat should be!
The tofu is served with these fajitas, which contain an ingredient that I’ve been putting into my fajitas from the beginning.
I consider it a secret ingredient, because many times, people ask me, “How do you get these fajitas so flavorful and creamy?”
The secret ingredient is: TOMATO PASTE.
Yes, I stir in tomato paste into my fajitas (which here, are spiralized peppers and onions with a fajita seasoning) and then lightly build up a sauce using vegetable broth, as the peppers and onions cook.
Seriously, it adds such depth to this classic Mexican meal and takes little extra time – just stir in the paste until it coats all of the veggies and then splash in a bit of vegetable broth and as the peppers and onions sweat out their moisture, it mixes with the tomato paste and the broth and reduces, making the perfect creamy sauce.
You must try these. And if you don’t eat tofu, then swap in chicken, steak, shrimp, or whatever you like to eat your fajitas with! You won’t be disappointed and you’ll notice that the long, noodle, spiral-like version of these fajitas makes them more filling!
Also, this is obviously an extremely low-calorie meal, but is meant to be served with avocado, salsa, tacos, etc! Make it your own.
I can’t wait for this week, as it’s the week leading up to my birthday! I turn the ripe old age of 29 on Friday, and I can’t wait to relaunch Alissandrab.com! More to come.
Enjoy the rest of your Easter Sunday and make sure to meal prep something for a spiralized healthy week!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 4 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the fajita seasoning:
- ¼ tsp cayenne pepper
- 1 tsp chili powder
- ¼ tsp garlic powder
- ½ tsp paprika
- ½ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp cumin
- ½ tsp salt
- ¼ tsp oregano
- For the fajitas and tofu:
- 10-12 ounces extra firm tofu
- 1 tablespoon extra virgin olive oil
- 2 red bell peppers
- 1 green bell pepper
- 1 large white onion
- salt and pepper, to taste
- 1 tablespoon tomato paste
- ¼ cup vegetable broth
- chopped cilantro, to garnish
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Drain the tofu. Wrap it in paper towels and press down firmly until most of the water is absorbed. You can also wrap it in paper towels, leave a heavy item on top (ie a heavy can or book) and let it rest for 10 minutes, letting the moisture slowly release. Once tofu is drained, slice it into ½" thick strips and lay the pieces out on the prepared baking sheet, about 12 strips.
- Mix together all of the ingredients for the fajita seasoning in a small bowl and then dust over half of it over the tofu and gently toss with your hands until all of the tofu is covered with the seasoning. Bake in the oven for 30 minutes or until crispy, turning over halfway through.
- Meanwhile, spiralize the peppers and onions. Once you flip the tofu (after 15 minutes), place a large skillet over medium-high heat and add in the oil. Once oil is shimmering, add in the peppers and onions. Season with salt and pepper and cook for 5 minutes or until they soften slightly. Then, add in the tomato paste and stir constantly until paste coats the vegetables. Add in the rest of the fajita seasoning and toss again to coat the vegetables. Add in the vegetable broth and let cook for 5 minutes more until the vegetables soften and the moisture makes a sauce.
- Divide the fajitas into plates and top with tofu slices. Garnish with cilantro.