Ingredients
Instructions
Pack the red onion and jalapeño into a small heatproof container. Stir the vinegars, lime juice, water, maple syrup, and salt until dissolved, pour the brine over the vegetables, and press them below the surface. The onion should begin to soften and turn vivid pink while the jalapeño remains crisp.
Heat a convection oven to 220°C. Whisk the marinade ingredients until the bouillon is fully dispersed. Cut the tofu into thick strips, coat it gently with the marinade, and let it stand while preparing the remaining components. The tofu should be evenly coated in a fluid, brick-red marinade without breaking.
Oil a rimmed sheet pan, lift the tofu from the marinade, and arrange it with space between the pieces. Roast for 12 minutes, turn, dust evenly with the cornstarch, and roast for 10 minutes more. The tofu should have dry, browned edges and release cleanly from the pan.
While the tofu roasts, blend the cilantro, lime juice and zest, jalapeño, garlic, yogurt, oil, maple syrup, cumin, salt, and water until smooth, scraping down the blender as needed. The sauce should be vivid green, pourable, and thick enough to coat a spoon.
Toss the cabbage with the lime juice, oil, maple syrup, salt, cumin, and a spoonful of pickle brine. Massage it briefly, then set aside. The cabbage should look glossy and slightly relaxed while remaining distinctly crisp.
Heat a large cast-iron skillet over high heat. Add the vegetable oil, peppers, onion, and salt, spreading them into a single layer. Leave them undisturbed long enough to char, then toss and continue cooking until just tender. The peppers should retain some bite, the onion edges should be browned, and the pan should smell sweet rather than raw.
Warm the tortillas in a dry skillet, directly over a low gas flame, or wrapped in foil in the residual oven heat. Drain the desired amount of pickled onion and jalapeño. The tortillas should be pliable and lightly blistered without becoming brittle.
Plating & Garnishing
Layer each tortilla with a narrow bed of cabbage slaw, then add roasted tofu and pile the peppers and onions slightly off-centre for height. Spoon the cilantro-lime sauce in a controlled ribbon, then finish with pickled onion and jalapeño, crumbled cotija, and a squeeze of lime. The fajitas should show distinct layers of golden tofu, vivid vegetables, green sauce, and bright pink pickles.
Serve immediately while the tofu and vegetables are hot and the slaw and pickles are cool. Each bite should balance smoky warmth, sharp acidity, creamy sauce, crisp cabbage, and tender-crisp vegetables.
Storage & Next-Day Use
Cool the tofu and vegetables promptly in shallow containers and refrigerate within 2 hours. Store them separately from the cabbage, pickles, tortillas, cheese, and sauce for up to 4 days; use the sauce within 2 days for the brightest colour. Freeze only the cooked tofu for up to 2 months.
Reheat the tofu uncovered in a hot oven or air fryer until steaming and crisp-edged, and reheat the vegetables separately in a hot skillet. For a next-day variation, build rice bowls with the reheated tofu and peppers, warm rice, cabbage, pickles, cotija, and cilantro-lime sauce. The hot components should be steaming before the cold garnishes are added.
Safety & Quality: Keep the quick pickles refrigerated in their brine and use clean utensils when serving them. Cool the cooked tofu and vegetables in shallow containers within 2 hours.