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Tofu & Bell Pepper Fajitas with Guacamole.

  • 2
    avocados
  • 1 small bunch
    cilantro
  • 2 (12 oz) pkg
    extra firm tofu
  • 2 cloves
    garlic
  • 2
    green bell peppers
  • 2
    limes
  • 2
    red bell peppers
  • 1 medium
    red onion
  • 8
    small flour tortillas
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 red bell peppers
    2 green bell peppers
    2 avocados
    2 limes
    1 small bunch cilantro
  • 2
    Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out the flesh into a medium bowl and mash with a fork until smooth.
  • 3
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add about ½ of the cilantro to the avocado and transfer the rest to a small bowl.
  • 4
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the avocado.
    2 cloves garlic
  • 5
    Juice one lime and add to the avocado, then cut the other lime into wedges and transfer to a small bowl.
  • 6
    Season the avocado and other ingredients with salt and pepper, then mix to combine and set aside.
    ½ tsp salt
    ¼ tsp black pepper
  • 7
    In a small bowl, combine and mix together chili powder, cumin, salt, and pepper.
    1 tsp chili powder
    1 tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 8
    Preheat a skillet over medium-high heat.
  • 9
    Drain the tofu and pat dry with paper towels; holding a knife parallel to the cutting board, cut the tofu in half horizontally, then cut each half lengthwise into ½-inch-thick strips and transfer to a plate. Sprinkle the tofu with the spice mixture and rub until the strips are evenly coated.
    2 (12 oz) pkg extra firm tofu
  • 10
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 11
    Add the tofu strips to the skillet; cook, turning occasionally, until they are golden brown, 8 to 12 minutes total. Once done, transfer to a large plate. Cook in batches if necessary.
  • 12
    While the tofu cooks, quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Cut the quarters lengthwise into ¼-inch-thick strips and transfer to a medium bowl.
  • 13
    Trim off and discard the ends of the onion and remove the outer layer; halve the onion, then thinly slice and add to the bowl with the peppers.
    1 medium red onion
  • 14
    Once the tofu has been transferred, add more coconut oil to the skillet, followed by the bell peppers and onion. Cook, stirring frequently, until the vegetables are tender-crisp, 3 to 5 minutes. Once done, transfer next to the tofu.
    1 tbsp virgin coconut oil
  • 15
    Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.
    8 small flour tortillas
  • 16
    To serve, divide the tortillas between plates and fill with the tofu strips and vegetables. Spoon the guacamole on top, sprinkle with the remaining cilantro, and garnish with lime wedges. Enjoy!