Description
These vegan fajita ranch tacos are a vibrant and flavorful summer dinner option. Featuring grilled tofu and colorful bell peppers, all coated in a zesty fajita seasoning and topped with a creamy green chile vegan ranch sauce, they offer a delightful plant-based twist on classic fajitas.
Ingredients
For the Tacos
- 2 (14-ounce) packages O Organics® Extra-Firm Tofu
- ¼ cup avocado oil
- 1 (1-ounce) package O Organics® Fajita Seasoning Mix
- 4 bell peppers, stemmed, seeded, and sliced into strips
- 1 small red onion, sliced into wedges
- O Organics® Extra-Virgin Olive Oil Cooking Spray, for the grill
- Juice of 1 lime, plus wedges for serving
- 8 O Organics® White Corn Tortillas, warmed
- 1 avocado, sliced
- Sliced jalapeños, to taste
- Fresh cilantro, for garnish
For the Green Chile Vegan Ranch Sauce
- 1 cup Open Nature® Slivered Almonds
- ½ cup plus 2 tablespoons water
- 1 (4-ounce) can O Organics® Green Chiles
- 2 tablespoons fresh lime juice
- ½ teaspoon O Organics® Dried Dill
- ½ teaspoon O Organics® Garlic Powder
- ½ teaspoon O Organics® Onion Powder
- ½ teaspoon sea salt
Instructions
- Press the tofu: Wrap each block of tofu in a kitchen towel or paper towels. Place a heavy cast iron skillet on top and let it sit for 30 minutes. This helps squeeze excess water out of the tofu, preventing it from sticking to the grill.
- Make the sauce: Place the slivered almonds, water, green chiles, lime juice, dried dill, garlic powder, onion powder, and salt into a high-speed blender. Blend until creamy and smooth. Chill the sauce until ready to use.
- Preheat the grill: Heat a grill to medium-high temperature to prepare for cooking the tofu and vegetables.
- Season the tofu: Cut each tofu block into 4 slabs and place them on a tray or plate. Drizzle with half of the avocado oil and sprinkle with half of the fajita seasoning. Use your hands to evenly coat both sides of each tofu slab.
- Prepare the vegetables: In a large bowl, toss the sliced bell peppers and red onions with the remaining avocado oil and fajita seasoning until well coated.
- Grill the tofu: Spray the grill grates generously with olive oil cooking spray. Grill the tofu for 2 to 3 minutes per side, until grill marks appear. Remove from the grill and cut into strips.
- Grill the vegetables: Place the seasoned peppers and onions on the grill and cook for 7 to 10 minutes, tossing occasionally until tender and charred. Squeeze lime juice over the peppers and onions and season to taste.
- Assemble the tacos: Warm the corn tortillas and fill each with grilled tofu strips, charred peppers and onions, sliced avocado, dollops of the green chile vegan ranch sauce, sliced jalapeños, and fresh cilantro. Serve with lime wedges and additional ranch sauce on the side.
Notes
- Pressing the tofu is essential to remove excess moisture and helps achieve better grilling texture and flavor absorption.
- The green chile vegan ranch sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Use a grill pan indoors if an outdoor grill is not available.
- Adjust the amount of jalapeños based on your preferred spice level.
- For gluten-free preparation, ensure tortillas used are certified gluten-free.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Tex-Mex
