High Protein Vegan Fajitas (with Pepita Jalapeno Cream Sauce)

These High Protein Vegan Fajitas with Tofu are everything you love about classic fajitas, made 100% plant-based and just as satisfying. Marinated tofu is seared and tossed with a vibrant mix of bell peppers, onions, and portobello mushrooms. What makes this dish shine isn’t just the flavor—it’s also a well-rounded meal packed with plant-based protein, fiber, and vitamins. The tofu adds staying power, the veggies bring color and crunch, and the pepita jalapeño cream sauce adds a tangy kick and an extra hit of plant protein. Each bite brings the perfect balance of spice, texture, and freshness.

These High Protein Vegan Tofu Fajitas are everything you crave from a sizzling Tex-Mex meal—smoky, savory, vibrant, and deeply satisfying—with none of the meat or dairy. At the heart of the dish is marinated, baked tofu that is then pan-seared with a veggie medley. And then comes the magic: a cool, creamy drizzle of Pepita Jalapeño Cream Sauce, made from protein-rich pumpkin seeds, fresh lime, and a hint of heat. The sauce is nut-free, nutrient-dense, and irresistibly flavorful—adding richness without heaviness, and depth without dairy. It brings the whole dish together, elevating every bite with a subtle tang and velvety texture.

Serve it sizzling with warm tortillas for a hands-on, crowd-pleasing meal, or build it into a fajita bowl with grains, beans, and greens for something more nourishing. However you plate it, this easy and wholesome meal is a crowd-pleaser for vegans and omnivores alike.

Ingredient Notes for High Protein Vegan Fajitas

• Baked Tofu: Baked tofu is extra-firm tofu that’s been pressed to remove excess moisture, marinated or seasoned, and then baked in the oven until golden and chewy. The heat dries it slightly and crisps the edges, giving it a satisfying, hearty texture. You can use a store-bought variety, like Wildwood Baked Savory Tofu or Sprouts Market Baked Savory Tofu. You can also make your own.

• Onion and Peppers: Together, these guys are the heart of classic fajita flavor—they bring color, sweetness, texture, and that unmistakable Tex-Mex sizzle to the dish. I recommend white onions for this dish. Use any variety of bell pepper you like. Red, yellow, and orange peppers are sweeter, while green peppers are earthier and a bit more bitter.

• Portobello Mushrooms: These mushrooms are a fantastic plant-based option for fajitas—meaty, flavorful, and satisfying without trying to imitate meat. They bring richness, umami, and a hearty bite that pairs perfectly with classic fajita flavor. Cook these separately in the air fryer for a meatier, less watery texture.

• Pepita Jalapeno Cream Sauce: Made with blended pumpkin seeds (pepitas), jalapeños, lime, cilantro and garlic, this sauce provides a healthy dose of plant-based protein and bold, spicy flavor. Think of it like a cross between a tangy green goddess and a zippy Tex-Mex crema. Best of all, it’s dairy-free and oil-free.

Serving Tips

• Serve with warm tortillas, corn or flour.
• Make a Fajita Bowl.
• Try lettuce Wraps for a Fresh Twist. Romaine leaves, butter lettuce, or cabbage cups work best.

Got Leftovers?

• Toss into a burrito or quesadilla.
• Add to a breakfast scramble.
• Layer into a taco salad or wrap for lunch.

High Protein Vegan Fajitas

Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• 1/2 white onion, sliced

• 1 bell pepper, sliced

• 2-3 portabella caps, sliced lengthwise

• Baked tofu (see below)

• Salt and Pepper to taste

• Tortillas, corn or flour

• Ancho Chili Baked Tofu

• 1/2 block tofu, cut in half and pressed, then cut into strips

• 2 limes, juiced

• 1 medium orange, juiced

• 4 garlic cloves, minced

• 2 tbsp avocado oil

• 1 tbsp agave syrup

• 2 tsp acho chili powder or paste

• 1/2 tsp black pepper

• 1 tsp salt

• 1 1/2 tsp paprika

• 1 tsp cumin

• Pepita Jalapeno Cream Sauce

• 3/4 cup pepitas, roasted and salted

• 2 cloves garlic, minced

• 1/4-1/2 fresh jalapeno

• Juice from 1 lime

• 2 tbsp cilantro

• 1/2 to 2/3 cup water to thin

Directions

• Preheat the oven to 400 degrees.
• Press the tofu and cut into strips. Make the Ancho Chili Sauce by combining all ingredients in a blender cup and blending.
• Place the tofu in an oven-safe dish, spread out as much as possible. Pour 3/4 of the marinade over the tofu. Bake for 35 minutes. When done, pour the remaining marinade over the tofu and allow to cool slightly.
• Make the pepita jalapeno cream sauce. This step can be done ahead of time. Add all ingredients for the sauce to a blender cup. Blend well.
• Heat a large skillet on medium-high heat until the pan becomes very hot.
• Add the onions, bell peppers, and mushrooms and stir. Cook for 5-7 minutes until the mushrooms are cooked through. Add salt and pepper at the end.
• Alternatively, you can cook the mushroom strips in an air fryer for about 10 minutes at 400 degrees. This will make the mushrooms less watery and create a firmer texture
• Add the tofu strips back to the other skillet ingredients. Scoop onto tortillas and top with Pepita Jalapeno Cream Sauce.