| Fajita zoodle bowl with tofu
post-template-default,single,single-post,postid-1625,single-format-standard,ajax_fade,page_not_loaded,,vertical_menu_enabled,qode-title-hidden,side_area_uncovered_from_content,qode-content-sidebar-responsive,qode-theme-ver-17.2,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-4.12,vc_responsive

Fajita zoodle bowl with tofu

My family loves fajitas. It is a meal that I make very often for them with chicken, red peppers as well as onions. I like to try different recipes for myself however so I often create my own new meals. This one came about as I finished making their chicken and the pan was still full of fajita flavorings. I didn’t feel like washing my large pan so I decided to cook my tofu in the same pan and to use similar spices so that it the flavors matched. This is how I made this bowl and it was absolutely delicious! It’s healthy, full of vegetables and grain free. You could easily make this same meal with chicken, beef or salmon if you don’t enjoy tofu.


Ingredients  (1 serving)

  • 1/3 package of organic tofu (preferably sprouted)
  • 2 small OR 1 large zucchini
  • ¼ cup organic frozen corn kernels
  • ¼ cup thinly sliced red pepper
  • 2 tsp. chilli powder
  • 2 tsp. dried oregano
  • Salt and pepper to taste
  • Avocado oil (or olive oil)


  • If you are making this recipe for more than one person, you may use the whole bloc of tofu. If not, you can freeze the rest of the tofu or you can cook it and use leftovers. If you make this recipe for multiple people, you can easily double or quadruple the recipe.
  • Open the package of tofu and drain any excess liquid. Wrap the tofu in a paper towel and place on a plate. Put another plate on top of the wrapped tofu with something heavy on top such as one or two cans of beans. You can leave this for approximately 30 minutes or even for the short time that you are prepping the zucchini. This will remove some moisture from the tofu and will allow it to absorb more of the flavors that you are cooking with. It is however an optional step and if you don’t have time, you can bypass this step.
  • Remove the tofu from the paper towel and cut into 1” cubes.
  • Wash and Spiralize the zucchini or make ribbons with a vegetable peeler if you don’t have a spiralizer.
  • Using a large frying pan, set to high heat, coat with a little avocado oil and when the pan is hot, spread the tofu cubes so that they are not overlapping. Lower the heat a little and let them sear approximately 1 minute and turn them so that every side more or less gets seared (1 minute each). Add 1 tsp. chili powder, 1 tsp. oregano, and a splash of water. Stir the tofu cubes so that they get coated with the spices. If they stick to the pan, add a little more water. If your pan is hot, the water will evaporate. Add salt and pepper and set aside in a plate.
  • In the same pan, add a little extra avocado oil, and throw in the the corn and red peppers. Saute them for 1 minutes and add zoodles. With thongs (as shown in the above photo), stir-fry the zoodles mixing constantly. Add the remaining tsps. of chili powder and oregano and a splash of water. I like my zoodles a little crunchy so I make sure to stir-fry for as little time as possible, 2-3 minutes. You can test doneness by cutting off a little piece. Once ready, place zoodles in a bowl and top with tofu cubes.

    I enjoy my bowl as is but you can top with some fajita toppings such as grated cheese, salsa, plain yogurt, shredded lettuce, onions or anything you like.

No Comments

Post A Comment