Total Time
Prep 15 mins
Cook 10 mins

Thanks to Dr. Weil for this recipe. For a quick and exciting meal, this healthful version of a popular Mexican dish is hard to beat. The baked tofu neatly replaces beef and, along with olive oil, provides good fat. Nonfat whole-wheat tortillas make very good fajitas. They have none of the hydrogenated fat of conventional white-flour tortillas and give you some fiber.

Ingredients Nutrition


  1. Heat the olive oil in a large skillet over medium-high heat, and then add the onions.
  2. Sauté, stirring, until the onions are translucent.
  3. Stir in the peppers and mushrooms and sauté until the vegetables begin to soften, about 5 minutes.
  4. Add the tofu and stir-fry for 5 minutes more.
  5. Season with salt to taste and serve in the tortillas.
  6. Top the fajitas with low-fat sour cream, salsa, chopped fresh tomatoes, avocado, scallions, or a combination of these.


Most Helpful

I had never eaten baked tofu before - it was great in this recipe. I used an 8 ounce package of savory flavored tofu and garnished the tortillas with non-fat plain yogurt, tomatoes, avocados and green onions. This recipe goes together in a snap and was well received by my family!

Brooke the Cook in WI April 19, 2007

YUM. Delightful. =)Used plain baked tofu; still tastes great. Oh wait, I added some chili powder too, which I only recommend if you really like hot stuff like I do. Thanks for the recipe, which I'll be sure to make again. =)

Shelby, the wannabe chef January 30, 2007

This is so quick and simple to make and tastes great. I used beech smoked tofu and all the flavours went really well together. I was a little worried about the lack of spices, but onece you add salsa to it, it's just great. I didn't have whole-wheat tortillas, so I just used regular ones.

-Sylvie- June 22, 2006

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