Ingredients
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 teaspoons for extra crisp (5 to 10g)
- 1 teaspoon sesame oil or other oil (5mL)
- ¼ teaspoon ground black pepper (0.5g)
For the Mushroom Fajitas:
- 10-12 ounces oyster mushrooms or portobello mushrooms, 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
Instructions
- Prepare the tofu: In a medium bowl, combine the cubed tofu with light soy sauce or liquid aminos and toss well to coat. Add garlic powder, onion powder, paprika, sea salt, cornstarch, sesame oil, and black pepper. Toss again until the tofu cubes are evenly coated.
- Air fry the tofu: Place the tofu cubes in a single layer inside the basket of an air fryer. Set the air fryer to 400°F (200°C) and cook for 10–15 minutes, shaking the basket after 5 minutes to ensure even cooking, until the tofu is golden brown and crispy. Remove and set aside.
- Cook the mushroom fajitas: Heat coconut oil in a large skillet over medium heat. Add sliced mushrooms, cumin, chipotle powder, paprika, minced garlic, liquid smoke, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until mushrooms begin to soften.
- Add the vegetables: Stir in the sliced yellow, red, and green bell peppers, along with the sliced onion. Squeeze fresh lime juice over the mixture, then cook for another 10–15 minutes until the veggies are tender and fragrant. Remove from heat.
- Warm the tortillas: Heat the tortillas on a dry skillet over medium heat for about 30 seconds on each side until warm and flexible.
- Assemble the tacos: On each warm tortilla, layer spoonfuls of the mushroom fajita mixture, a scoop of crispy tofu, chopped lettuce, pickled red onions, fresh cilantro, and jalapeño slices if desired. Finish with a squeeze of fresh lime juice before serving.
Notes
- Refrigerator: Store the tofu and mushroom fajita filling separately in airtight containers in the fridge to maintain tofu crispiness. Both keep for up to 3 days.
- Freezer: Freeze the tofu and fajita mixture separately in airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator before reheating.
- To reheat: Reheat tofu in the air fryer at 375°F for 5 minutes to restore crispness, or warm in a skillet over medium heat. Reheat mushroom fajitas on the stovetop or in the microwave.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Air Frying
- Cuisine: Mexican
- Diet: Vegan
