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Grilled Chipotle + Lime Tofu Fajitas

Prep time, including tofu press and marinade, is 1 hour.


  • 16 oz extra firm tofu
  • 6 small soft shell tortillas
  • 1 tablespoon olive oil
  • 1 bell pepper, I used 1/2 red bell pepper + 1/2 yellow bell pepper for extra color, gutted and julienned
  • 1/2 red onion, sliced into thin wedges
  • Kosher salt and cracked black pepper


  • Plain Greek yogurt or sour cream
  • Shredded cheddar cheese
  • Microgreens or chopped cilantro

For the marinade:

  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • zest of 1 lime
  • juice of 1 lime
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chipotle hot sauce
  • 1.5 teaspoons cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon kosher salt
  • 1/4 cup vegetable broth


Marinating the tofu:

  • Press the tofu (see notes for directions).
  • Whisk all of the marinade ingredients together.
  • Carefully place the tofu slices into a large freezer bag. You could also use a container with a large bottom surface area so that you can lay the tofu steaks down in one layer. You want to be sure that every steak is marinating.
  • Pour 3/4 of the marinade over the tofu steaks and place in the fridge for 30 minutes.

Grilling the tofu:

  • Heat a lightly greased grill to medium heat. I like to use my stovetop double-burner grill for tofu. If using a grated grill, instead of greasing the grill I'd instead place tinfoil on the grill. This will prevent you from losing any tofu bits in the event one of your steaks split/break. This can happen if the grill isn't greased enough, so better safe than sorry.
  • Place tofu atop the grill and let it cook for 7-10 minutes. Carefully flip and cook for another 5-7 minutes.
  • Remove tofu from grill.
  • Slice each steak in half, length-wise, to mimic chicken strips.


  • Heat a skillet over medium heat.
  • Add olive oil.
  • Add the onions and bell peppers, then hit them with a bit of salt and pepper.
  • Fry the veggies until tender, approx. 5-7 minutes. Remove from heat.


  • Place two grilled tofu strips on each tortilla shell.
  • Top with a helping of fajita vegetables.
  • Top with your choice of garnishes.
  • Enjoy!


Tofu acts as a sponge and, since it's been sitting in water, it's full of water. You need to press out the water in order to let other liquids in — like your marinade. If you skip this step, you'll end up with a flavorless tofu. Pressing tofu is easy peasy, you just need to sort of plan a head — but just a bit!
!Pressing the tofu:
Slice the package of tofu open and drain out all of the water.
Cut the block of tofu, length-wise, into 1/2 inch thick slices. You should get 6-7 of them.
Place a dish towel on a flat surface, such as a cutting board, cookie sheet or tray.
Set down a few paper towels on top of the towel.
Place the tofu slices on top of the towels and add more paper towels on top.
Set some heavy objects on top of the tofu. The best way to go about this is to set another cookie sheet on top, and then set heavy things on top of the cookie sheet — such as a heavy pot or canned goods.
Let it be for at least 30 minutes or up to a few hours.