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 1/2" 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.