Tex-Mex food has to be one of my favourite cuisines - after all, who doesn’t love burritos, tacos, enchiladas, nachos, chilli, quesadillas and fajitas?! Part of what I love about these dishes is the flexibility of them. You can put pretty much any ingredients you choose in them, making it easy to accommodate different dietary preferences amongst all the different options. And as a little bonus, if you do it the right way this style of cuisine can actually be really nutritious too!
Given my love of this style of food, I thought I’d share my own recipe for fajitas! All of the ingredients and cooking times are really flexible, so feel free to sub in or out whatever you choose. I have included both vegan and non-vegan ingredients in the listing, although I’d obviously recommend choosing the vegan options, I feel like it’s best to be fair and show meat and dairy options too for the majority of the population. So here’s the recipe…
Ingredients (serves 4):
- vegetable oil
- 2 onions, thinly sliced
- 3 peppers, sliced
- 150g mushrooms, sliced
- 2 courgettes
- per person, 1/2 block of tofu* OR 1 chicken breast
- chilli powder
- guacamole (you can make your own by simply mashing avocado with a little fresh coriander and chilli, or just buy pre-made from supermarkets - if vegan, remember to check if it contains milk as this is often the case)
- grated cheese (cheddar works best)
- sour cream (if vegan, try this recipe for cashew sour cream)
- 8 large wraps (2 per person)
- chilli flakes
* Tofu is made from soya beans and is an excellent source of vegan protein (approximately 8g protein per 100g). Tofu, however, is naturally quite bland and spongy, making it relatively unpopular to eat in this form. To improve the taste and texture, I use a tofu press (from Tofuture) to squeeze out all of the liquid, making the tofu firmer and more flavoursome when it comes to cooking. Pressing the tofu takes a couple of hours, but there’s more advice on how to do it here. Alternatively, you can just buy marinated tofu chunks from Cauldron which makes prep a lot less hassle.
** Don’t worry if you don’t have all of the listed spices, just use the ones you like the taste of or already own to save the bother of buying more.
- Prepare all vegetables. Chop the chicken breasts into chunks. Cut the tofu into thin strips. Prepare any sides if necessary.
- Cook onions in a large wok-style pan with a little vegetable oil for approximately 5 minutes, or until softened.
- In a frying pan, pan fry the strips of tofu in a small drizzle of vegetable oil. In a separate frying pan, do the same with the chunks of chicken until cooked through.
- Add the peppers to the onions and cook for another few minutes before adding the mushrooms and courgettes.
- Add a mix of the spices to each pan (I tend to do mostly cumin), remembering to add in a rough ratio to the volume of food in each pan. I’m a spice addict so add quite a lot, but just add to suit your preference (you can always add more later anyway).
- Cook everything for another couple of minutes until fully warmed through, then assemble your fajitas!
I layered tofu strips, vegetables, guacamole, salsa and chilli flakes on top of a wrap (one wrap was spinach, the other was beetroot - they were a little weird but made a nice change from the norm!). To prevent the fajita falling apart, I folded the bottom edge up before folding in the two sides - I can’t guarantee this technique is fail-proof, but it tends to work for me! Of course you can layer whatever ingredients you choose in whatever order you want - after all, fajitas really are a free-for-all DIY.
Good luck if you make this at home - I’d love to hear any feedback on how it turns out! And if you have any requests for future meals you’d like to see veganised, just let me know in the comments and I’ll do my best to come up with recipes for them.