Fajita Bowls with Tofu Beef

Recipe Difficulty: Easy

Fajita Bowl Recipe Notes
Hey friends! I'm so excited to share this recipe! I'm obsessed. I love having all of the flavours of fajitas piled into a bowl, with grilled tortilla along side for scooping up all the delicious bites. You of course can wrap up the contents in a tortilla for a traditional hand held fajita, I do that all the time, too. 

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.  

What you'll find in my fajita bowl.

• Tofu Beef 
• Sauteed Bell Peppers and Onions seasoned with my Cajun spice mixture
• Shredded Lettuce
• Tomato
• Smashed Avocado
• Grilled Tortilla
• Vegan sour cream / vegan cheese
• A drizzle of Mojo Verde (optional)
• Pickled Jalapeno Peppers (I find this to be an important flavour component both in the bowl or wrap version.)
• A sprinkle of Dried Oregano
• Cilantro
• Lime Wedges to Serve

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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. You can absolutely just pick up a package of your favourite taco seasoning blend and use that. ​

Tofu Beef
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
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. ​

Tortillas
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. 

If you do eat this meal as a "wrap", I suggest heating up a cast iron pan over medium heat, and grilling each side of the fajita, starting seam side down. It helps to get the vegan cheese melty, and the grilled tortilla makes for a much more satisfying fajita experience. 

Pickled Jalapenos
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.) I just one or two into each bowl or wrap. 
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