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Rainbow Veggie Fajitas

Brenda Davis, Vesanto Melina and Cory Davis
  • Serves: Makes 6 cups (1.5 litres) filling, 8 tortillas
  • Preparation: 20
  • Cooking: 25
  • Ready: 45

Fajitas are as fun to prepare as to eat and this version provides abundant protein with vibrant colours and textures!


For the fajitas

  • 12 ounces (360 g) firm or extra-firm tofu, cut into 2-inch x ¼-inch (5-cm x 0.6-cm) strips
  • 2 tablespoons (30 ml) low-sodium or regular tamari
  • 4 teaspoons (20 ml) homemade or commercial fajita seasoning mix or Tex-Mex seasoning mix
  • 2 cups (500 ml) sliced mushrooms
  • 1 large red onion, sliced
  • 8 cloves garlic, thinly sliced
  • 3 tablespoons (45 ml) low-sodium or regular vegetable broth
  • 1 small eggplant (aubergine) or 1 large zucchini (courgette), cut into 2-inch x ¼-inch (5-cm x 0.6-cm) strips
  • 1 large red bell pepper, cut into 2-inch x ¼-inch (5-cm x 0.6-cm) strips
  • 3 cups (750 ml) chopped kale or other greens
  • ½ cup (125 ml) chopped fresh cilantro (coriander) or parsley, packed
  • 2 tablespoons (30 ml) freshly squeezed lime juice
  • 8 (6–7 in./15–18 cm) whole-grain or gluten-free tortillas

For the homemade fajita seasoning

  • 2 teaspoons (10 ml) chilli powder
  • ½ teaspoon (2 ml) ground cumin
  • ½ teaspoon (2 ml) smoked paprika
  • ½ teaspoon (2 ml) garlic powder
  • ½ teaspoon (2 ml) onion powder

Optional additions

  • hot sauce
  • hot chillies
  • guacamole
  • sliced avocado
  • shredded vegan cheese
  • vegan sour cream
  • lime wedges


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).

Additonal notes

Recipe from Plant Powered Protein by Brenda Davis, Vesanto Melina and Cory Davis. Published by Book Publishing Company ©2023. Reprinted by permission.

Nutritional information

Per 2 fajitas:
Calories: 333
Protein: 18 g
Leucine: 1,086 mg
Fat: 9 g
Carbohydrate: 48 g
Fibre: 7 g
Iron: 5.4 mg
Zinc: 1.8 mg
Calcium: 337 mg
Sodium: 861 mg*
Percent of calories from:
Protein 21%
Fat 24%
Carbohydrate 55%
*Sodium per serving can vary from 672 to 1,251 milligrams depending on your choice of ingredients.

Front cover of 'Plant Powered Protein' by Brenda Davis, Vesanto Melina and Cory Davis

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