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For the Crispy Tofu:
- 1 block extra firm tofu, 16 oz, 450g, pressed and cut into 1-inch cubes
- ½ tablespoon light soy sauce or liquid aminos, 7.5mL
- 1 teaspoon garlic powder, 3g
- ½ teaspoon onion powder, 1.5g
- 1 teaspoon paprika, 2g
- ½ teaspoon sea salt, 3g
- 2 teaspoons cornstarch, plus up to 2 more for extra crisp – 5 to 10g
- 1 teaspoon sesame oil or other oil, 5mL
- ¼ teaspoon ground black pepper, 0.5g
For the Mushrooms Fajitas:
- 10-12 ounces oyster mushrooms or portobello, sliced – 280–340g
- 1 tablespoon coconut oil, 15mL
- ½ teaspoon ground cumin, 1g
- 1 teaspoon chipotle or chili powder, 2g
- 1 teaspoon paprika, 2g
- 3 cloves garlic, minced – 9g
- ½ tablespoon liquid smoke, 7mL
- ½ teaspoon salt, 3g
- ½ teaspoon ground black pepper, 1g
- Juice of 1 lime, about 2 tablespoons / 30mL
- ⅓ cup yellow bell pepper, sliced – 50g
- ⅓ cup red bell pepper, sliced – 50g
- 1 small green bell pepper, sliced – about 78g
- 1 small onion, halved and sliced – about 100g
To Assemble the Tacos:
- 8 small tortillas, corn or flour
- Pickled red onions
- Chopped lettuce, about 1 cup / 50g
- Fresh cilantro, chopped – about ¼ cup / 4g
- Lime wedges for serving
- Jalapeño slices, fresh or pickled, optional for heat
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In a medium bowl, combine cubed tofu with soy sauce. Toss well. Add garlic powder, onion powder, paprika, sea salt, cornstarch, sesame oil, and black pepper. Toss to coat evenly. Place in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 10–15 minutes, shaking after 5 minutes, until golden and crisp. Set aside.
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In a large skillet over medium heat, melt coconut oil. Add sliced mushrooms, cumin, chipotle powder, paprika, garlic, liquid smoke, salt, and pepper. Cook for 5 minutes, stirring occasionally. Add the sliced peppers and onions, squeeze lime juice over, and stir. Cook for another 10–15 minutes, until softened and aromatic. Remove from heat.
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Heat tortillas on a dry skillet for about 30 seconds on each side until warm and pliable.
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Layer each tortilla with a few spoonfuls of fajita veggies, a scoop of crispy tofu, chopped lettuce, pickled onions, cilantro, and jalapeño slices. Squeeze fresh lime juice over the top.
- Refrigerator: Store the tofu and mushroom fajita filling separately in the fridge to keep the tofu crispy. They’ll each keep for up to 3 days.
- Freezer: You can freeze both of the fillings, either in airtight containers or freezer bags. They’ll keep for up to 2 months; thaw in the refrigerator before reheating.
- To reheat: Reheat the tofu in the air fryer at 375°F for about 5 minutes to crisp it up again. Alternatively, reheat it on a skillet over medium heat until warmed through. Warm the fajita mixture in a skillet over medium heat. You can also use the microwave for a faster option.
Calories: 340kcal, Carbohydrates: 45g, Protein: 16g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Sodium: 1241mg, Potassium: 720mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1171IU, Vitamin C: 61mg, Calcium: 148mg, Iron: 5mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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