Tex-Mex Inspired Vegan Fajita Bowl with Caramelized Vegetables
Equipment
- 1 Large mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Large skillet or cast-iron pan
- 1 Wooden spoon or spatula
- Measuring spoons
- Measuring cups
- 1 Small saucepan (for heating beans)
- 1 Heavy object or tofu press
- Paper towels or clean kitchen towel
- 1 Citrus juicer or reamer
- 1 Garlic press (optional)
- 1 Small whisk
- Serving bowls
Ingredients
- 2 bell peppers assorted colors, sliced
- 1 large red onion sliced
- 2 medium zucchini sliced into half-moons
- 1 cup sliced mushrooms
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 3 tbsps olive oil
- 2 tbsps lime juice
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
- 2 cups cooked brown rice
- 1 can 15 oz black beans, drained and rinsed
- 1 avocado sliced
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Begin by pressing your block of extra-firm tofu. Wrap it in several layers of paper towels or a clean kitchen towel, place it on a plate, and set a heavy object like a cast-iron skillet or several cookbooks on top. Let it press for at least 20 minutes to remove excess moisture.
- While the tofu is pressing, prepare the marinade. In a large bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper until well combined.
- Once pressed, cut the tofu into 3/4-inch cubes. Slice the bell peppers and red onion into thin strips, cut the zucchini into half-moons, and clean and slice the mushrooms.
- Add the tofu cubes and all the prepared vegetables to the bowl with the marinade. Gently toss everything until evenly coated. Let this mixture marinate for at least 20 minutes at room temperature (or refrigerate for up to 24 hours for deeper flavor).
- When ready to cook, heat a large skillet over medium-high heat. Working in batches to avoid overcrowding, use a slotted spoon to transfer portions of the vegetable and tofu mixture to the hot pan, leaving excess marinade behind.
- Cook each batch for 5-7 minutes, stirring occasionally but not too frequently. Allow the vegetables and tofu to develop caramelization and slight char marks before stirring. Transfer each batch to a clean plate once cooked.
- While cooking the final batch, warm the black beans in a small saucepan over low heat with a pinch of cumin, salt, and pepper.
- To assemble the bowls, start with a base of warm brown rice, then add a portion of the warmed black beans to one side.
- Arrange the fajita vegetable and tofu mixture next to the beans, keeping the components somewhat separate for visual appeal.
- Top each bowl with sliced avocado, sprinkle with fresh cilantro, and serve with lime wedges for squeezing over the top just before eating.
Notes
Expert Tips
Transform this classic vegan fajita bowl into something extraordinary with these professional techniques: Smoky Chipotle Variation
Add 1-2 tablespoons of finely chopped chipotle peppers in adobo sauce to your marinade for a deep, smoky heat that takes these fajitas to the next level. Pair with a cooling lime-cilantro cashew cream drizzled on top (blend 1 cup soaked cashews with 1/4 cup water, 2 tablespoons lime juice, 2 tablespoons cilantro, and salt) for a restaurant-worthy contrast of flavors. Pineapple-Mango Fusion Bowl
Add 1 cup of diced fresh pineapple or mango to the skillet during the last 2 minutes of cooking for a sweet-savory combination that creates an exciting tropical twist. The natural sugars will caramelize slightly, adding depth and complexity while creating a beautiful flavor bridge between the spicy tofu and the fresh avocado topping. Crispy Tortilla Bowl Presentation
Serve your fajita bowl in an edible tortilla bowl by draping large flour tortillas over oven-safe bowls and baking at 375°F for 10-12 minutes until crisp. This impressive presentation transforms a casual meal into a showstopping dinner party dish while adding a delightful textural element as diners break pieces of the crispy bowl to scoop up the filling. Serving & Pairing
This versatile vegan fajita bowl works beautifully for lunch, dinner, or meal prep throughout the week. Serving Suggestions
This vegan fajita bowl keeps well and components can be prepared ahead for easy meals throughout the week.
- For the perfect tofu texture, freeze it completely, then thaw before pressing - this creates a more "meaty" texture that absorbs marinade better
- Don't overcrowd your pan when cooking the fajita mixture - work in batches to ensure caramelization rather than steaming
- Let your pan get properly hot before adding ingredients to achieve those restaurant-style char marks
- For deeper flavor, marinate the vegetables and tofu overnight in the refrigerator
- Cut all vegetables to similar thickness to ensure even cooking
- If your vegetables release too much moisture during cooking, increase the heat slightly to help evaporate the liquid
- Add the avocado just before serving to prevent browning
- Use the marinade as a guide - feel free to adjust spice levels to suit your taste
Transform this classic vegan fajita bowl into something extraordinary with these professional techniques: Smoky Chipotle Variation
Add 1-2 tablespoons of finely chopped chipotle peppers in adobo sauce to your marinade for a deep, smoky heat that takes these fajitas to the next level. Pair with a cooling lime-cilantro cashew cream drizzled on top (blend 1 cup soaked cashews with 1/4 cup water, 2 tablespoons lime juice, 2 tablespoons cilantro, and salt) for a restaurant-worthy contrast of flavors. Pineapple-Mango Fusion Bowl
Add 1 cup of diced fresh pineapple or mango to the skillet during the last 2 minutes of cooking for a sweet-savory combination that creates an exciting tropical twist. The natural sugars will caramelize slightly, adding depth and complexity while creating a beautiful flavor bridge between the spicy tofu and the fresh avocado topping. Crispy Tortilla Bowl Presentation
Serve your fajita bowl in an edible tortilla bowl by draping large flour tortillas over oven-safe bowls and baking at 375°F for 10-12 minutes until crisp. This impressive presentation transforms a casual meal into a showstopping dinner party dish while adding a delightful textural element as diners break pieces of the crispy bowl to scoop up the filling. Serving & Pairing
This versatile vegan fajita bowl works beautifully for lunch, dinner, or meal prep throughout the week. Serving Suggestions
- Set up a build-your-own fajita bowl bar for entertaining, with additional toppings like vegan cheese, corn kernels, and salsa
- Serve with a side of tortilla chips for scooping or breaking over the top for added crunch
- Wrap leftovers in a large tortilla for a handheld lunch option the next day
- For a lighter meal, serve over mixed greens instead of rice
- Add a side of pickled red onions or jalapeños for bright, acidic contrast
- Mexican-style lager with a lime wedge
- Sparkling water with citrus
- Classic margarita or alcohol-free version with lime and agave
- Hibiscus tea (agua de jamaica), served cold
- Horchata for a sweet complement to the spicy elements
This vegan fajita bowl keeps well and components can be prepared ahead for easy meals throughout the week.
- Store cooked fajita vegetable and tofu mixture in an airtight container in the refrigerator for up to 4 days
- Keep rice, beans, and toppings in separate containers to maintain their individual textures
- The flavors often deepen overnight, making leftovers even more delicious
- Reheat the vegetables and tofu in a skillet with a splash of water to prevent drying out
- For meal prep, portion all components except avocado and cilantro into containers, adding those fresh just before eating
- Freeze cooked rice and beans for up to 3 months; vegetables and tofu can be frozen but will have a softer texture when thawed
- Calories: 380 per serving
- Protein: 15g per serving
- Fiber: 12g per serving
- Fat: 18g per serving (primarily from olive oil and avocado)
- Carbohydrates: 45g per serving
- Iron: 4mg per serving (22% DV)
- Calcium: 150mg per serving (15% DV)
- Vitamin C: 80mg per serving (85% DV)