4.0 from 6 votes
Fajita Salad [With Tofu]
Fajita salad combines the bold flavors of traditional fajitas with a healthier, plant-based twist! A nutritious, vibrant, and satisfying meal perfect for entertaining!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 to 6
Calories: 351 kcal
Course:
Salad
Cuisine:
Spanish
Ingredients
- 1 (1-pound) package of extra or super firm tofu
- 2 large bell peppers sliced
- 1 large red or yellow onion sliced
- 3 to 6 garlic cloves thinly sliced
- 2 to 3 tablespoons of taco seasoning
- 2 tablespoons of vegetable oil
- 5 cups of romaine lettuce chopped into bite-size pieces
- 1 pint of cherry tomatoes - halved
Dressing
- 3 tablespoons of olive oil
- ⅓ cup of the cooked fajita tofu
- ¼ cup of the cooked fajita onion
- ¼ cup of the cooked fajita bell peppers
- ¼ cup of cilantro with stems
- 1 lime
- salt and pepper to taste
- water (as needed)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Remove the moisture from the tofu by draining the package and pressing a clean towel or paper towel against it to absorb liquid. Using your fingers pull apart ~1-inch chunks of tofu and place them on the prepared sheet pan.
- Add bell peppers, onion, garlic, taco seasoning, and oil. Stir them until everything is evenly coated, and spread ingredients out in a single layer before placing them in the oven for 25 to 30 minutes.
- Place the lettuce in a large bowl and set aside.
- In a food processor or blender, blend the olive oil, tofu, roasted onion, roasted bell peppers, cilantro, and the juice of half a lime. Blend until smooth. Taste and add more lime, salt, pepper, oil, or water to achieve a creamy, but runny consistency.
- Pour the dressing over the lettuce and toss well. Add the tomatoes and toss. Place the bowl in the refrigerator while the fajita veggies and tofu cool completely.
- Once the fajita vegetables are cooled, add them to the bowl with the lettuce. Gently mix and serve.
Cup of Yum
Notes
- For more flavor: Marinate the tofu with the fajita spices, olive oil, and a splash of lime juice for 30 minutes (or overnight).
- To serve a crowd: Include bowls of extra toppings people can pick and choose from to make a fajita salad bowl that’s entirely their own.
- Assemble when chilled: Leave the veggies, tofu, and dressing to cool before tossing to prevent soggy lettuce/salad veg.
Nutrition Information
Calories
351kcal
(18%)
Carbohydrates
23g
(8%)
Protein
15g
(30%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
11g
Trans Fat
0.04g
Sodium
141mg
(6%)
Potassium
696mg
(20%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
8749IU
(175%)
Vitamin C
156mg
(173%)
Calcium
228mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 351
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Sodium | 141mg | 6% |
| Potassium | 696mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 8749IU | 175% |
| Vitamin C | 156mg | 173% |
| Calcium | 228mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.