Imagine the sizzle of a hot skillet filled with golden soy curls, bell peppers blazing with color, and sweet onions caramelizing just enough to melt into each bite. These vegan fajitas are the kind of dish that stops conversation at the dinner table—bold, spicy, juicy, and deeply satisfying.
With every smoky, lime-kissed bite, these fajitas prove that plant-based eating never means sacrificing flavor. Whether you're looking to impress guests or spice up your weeknight dinner, this recipe has all the heat, texture, and color to deliver.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes🛒 Ingredients
For the Fajita Marinade:
- Dried soy curls (about 1.5 cups)
- Boiling water, for soaking
- Lime juice (freshly squeezed)
- Olive oil
- Minced garlic
- Ground cumin
- Smoked paprika
- Chili powder
- Soy sauce or tamari
- Maple syrup or agave (for balance)
- Salt & black pepper, to taste
Veggies:
- Bell peppers (red, yellow, or green), sliced
- Red or yellow onion, thinly sliced
To Serve:
- Warm tortillas
- Avocado or guacamole
- Fresh cilantro
- Lime wedges
- Salsa, vegan sour cream, or pickled jalapeños (optional)
👩🍳 How to Make It
1. Rehydrate the Soy Curls
Place the soy curls in a bowl and cover with hot water. Let them soak for 10 minutes until they become soft and tender. Drain and squeeze out excess water.
2. Marinate for Bold Flavor
In a separate bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, chili powder, soy sauce, sweetener, salt, and pepper. Add the drained soy curls and toss well. Let them soak up the flavor for at least 15 minutes.
3. Sauté Until Crispy
Heat a large skillet over medium-high heat. Add the marinated soy curls and cook for 5–7 minutes, stirring occasionally, until golden and slightly crisp around the edges. Set aside.
4. Sear the Veggies
In the same skillet, add a splash of oil and sauté bell peppers and onions for 5–7 minutes until they’re slightly charred but still vibrant. Add a pinch of salt and a squeeze of lime.
5. Bring It All Together
Toss the soy curls back into the skillet with the veggies. Give everything a good stir so the flavors combine. Cook for another minute or two, just enough to let everything heat through.
6. Serve & Devour
Warm your tortillas and fill them generously with the sizzling soy curl mixture. Top with creamy avocado, fresh cilantro, or your favorite add-ons. Finish with a squeeze of lime.
Pro Tips:
- Spice it up: Add cayenne or chipotle powder for more heat.
- Make it a bowl: Skip the tortillas and serve over rice or quinoa.
- Prep ahead: Marinate soy curls overnight for deeper flavor.
These fajitas are the definition of crave-worthy—smoky, juicy, zesty, and entirely plant-powered. They’re a must-try for anyone looking to turn simple pantry ingredients into something truly special.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes