loveandlemons5.0
Vegan Fajita Ranch Tacos
These vegan fajita tacos are such a fun summer dinner! The creamy green chile ranch sauce packs them with bright, zesty flavor.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●blender
- ●bowl
📝 Preparation Steps
1
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, which keeps it from sticking to the grill.
2
Make the sauce. Place the almonds, water, green chiles, lime juice, dried dill, garlic powder, onion powder, and salt in a high-speed blender and blend until creamy. Chill until ready to use.
fresh lime juice2 tablespoons
3
Preheat a grill to medium-high heat.
4
Cut each tofu block into 4 slabs and place on a tray or plate. Drizzle the tofu with half the avocado oil and sprinkle with half the fajita seasoning. Use your hands to coat both sides.
¼ cup avocado oilavocado, sliced1
5
Place the peppers and onions in a large bowl and toss with the remaining avocado oil and fajita seasoning.
¼ cup avocado oilavocado, sliced1
6
Spray the grill grates well. Grill the tofu for 2 to ⏱️ 3 minutes per side, or until char marks form. Remove from the grill and cut into strips.
7
Grill the peppers and onions for 7 to ⏱️ 10 minutes, tossing occasionally, or until tender and charred. Squeeze lime juice over the peppers and season to taste.
fresh lime juice2 tablespoons
8
Assemble tacos in the tortillas with the tofu, peppers, onions, avocado slices, dollops of the sauce, jalapeños, and cilantro. Serve with lime wedges and the remaining sauce.
¼ cup avocado oilavocado, sliced1Sliced jalapeñosFresh cilantro, for garnish
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...