If making homemade fajita seasoning rather than using a packet mix, put all the ingredients in a small jar, seal tightly and shake well to thoroughly combine.
Preheat the oven to 180°C/350°F/gas mark 4. Line a large baking sheet with a silicone baking mat or parchment paper, or mist the baking sheet with cooking spray. Arrange the tofu on the prepared baking sheet and brush the tofu with 1 tablespoon (15 ml) of the tamari and sprinkle it with 2 teaspoons (10 ml) of the fajita seasoning mix. Bake for 20 minutes, or until the tofu is slightly crispy.
Put the mushrooms in a large skillet or non-stick pan over medium heat and cook, stirring constantly, until lightly browned, about 5 minutes. Add the onion, garlic and vegetable broth and cook, stirring frequently, for 5 minutes.
Add the eggplant (aubergine), bell pepper, remaining 1 tablespoon (15 ml) of tamari and remaining 2 teaspoons (10 ml) of fajita seasoning mix. Cook, stirring frequently, until the eggplant is tender, about 10 minutes. Add the kale and cook, stirring frequently, for 3 minutes. Gently stir in the tofu, cilantro (coriander) and lime juice.
Assemble the fajitas by placing ¾ cup (185 ml) of the fajita mixture lengthwise in the centre of the tortillas. Top with the optional additions of your choice. Squeeze optional lime wedges generously over the filling. Fold each side of the tortillas toward the filling and serve.
Tip: Feel free to use seasoned tofu (or any other plant-based protein alternatives).