Recipe Difficulty: Easy
Fajita Bowl Recipe Notes
Hey friends! I'm so excited to share this recipe!!!! I'm obsessed. I love fajitas, but do you know what I love more? This fajita bowl. I had decided I wanted to create a fajita bowl using my Tofu Beef recipe, and I stumbled upon an image from the Half Baked Harvest food blog. A blog with beautiful images that I can get inspired from, but definitely not vegan. I happen to have a knack for veganizing things and making them taste great, and this fajita bowl DOES NOT disappoint.
The History of Fajitas
Fajitas, a Tex-Mex dish that typically consists of grilled, sliced meat served in a flour or corn tortilla with vegetables and various other condiments, are believed to have originated in the Rio Grande Valley of Texas in the late 1960s or early 1970s. The word "fajita" is derived from the Spanish word "fajita", which means "little belt" or "stripe". It is thought that the term was originally used to describe thin strips of beef that were used to make "tacos al carbon", a traditional Mexican dish.
This is why I love fajita bowls. (Maybe you can relate)
1. I stuff my fajitas with way too much filling to the point I can barely wrap it up haha. (I can't change, I won't change) This isn't a problem in a fajita bowl. 2. You don't necessarily want 2 fajitas, because maybe you only want to eat one tortilla, but you eat two because how can you have only one? Well, you get all the delicious filling you want plus a tortilla. It's the best of both worlds.
What you'll find in my fajita bowl.
Cajun Spice Mixture
I used my cajun spice mixture to cook the bell peppers and onions because it is something that I have on hand. I use it to make Cajun Tofu. If I can repurpose things that I already have, it makes mealtime easier. Use whatever your favourite taco seasoning mix is in place of the cajun spice blend if you'd like!
For this recipe you just crumble 2 blocks of tofu, and mix with olive oil, soy sauce, nutritional yeast, smoked paprika, garlic & onion powder, then bake in the oven. The texture really does mimic ground beef and I love it in this recipe. To reheat, I just add a tiny amount of oil to my nonstick pan and add the tofu beef until it is hot and sizzling.
Mojo Verde is a simple green sauce made from chopped cilantro, olive oil, lime juice, garlic, cumin, salt and chopped jalapeno. I left out the jalapeno this time because I didn't have any, and also because I really like pickled jalapenos with this fajita bowl. I linked the recipe below. I don't think you need to make this to have a delicious fajita bowl. Sour cream & smashed avocado kind of act like the dressing. With that being said, having a batch of Mojo Verde in your fridge is never a bad idea.
I just picked up a package of organic tortillas to use. I just heated them in a cast iron pan until each side got a bit blistery. Use corn tortillas for a gluten free option.
I actually really love using these in this recipe, they add heat, but also, I find them to have great flavour. You should be able to find jars of them in most grocery stores. I find them to be an important component in this dish, but if you aren't a fan of heat you could leave them out. (I don't find them too spicy when I'm mixing bits of them in with other bites.)
Hey! I'm Trisha