Vegan Fajitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	0%	3%
protein add	0%	100%
aromatics	0%	22%
vegetables and beans	0%	42%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

73 g	1/3 cup olive oil
8 g	1 tablespoon chili powder
6 g	2 teaspoons granulated garlic (or sub 3 garlic cloves, finely minced)
3 g	1-2 teaspoons smoked paprika
2 g	1 teaspoon ground cumin
2 g	1 teaspoon ground coriander
1 g	1 teaspoon dried oregano
3 g	1/2 teaspoon salt
0 g	1/8-1/4 teaspoon ground chipotle or cayenne
454 g	1 lb oyster mushrooms (or use king oyster mushrooms or a combo of both)
360 g	3 bell peppers- red, yellow and green, thinly sliced into strips
225 g	1-2 red onions, sliced into 1/4- 1/2 inch wedges.
	1 lime
250 g	8-12 small tortillas
	Optional toppings: 2 avocados (see notes), cilantro, chipotle mayo or vegan sour cream, green onion, pickled onions
454 g	16-ounce block tofu, extra firm
3 g	1/2 teaspoon salt
8 g	1 tablespoon cornstarch (optional)

Method: 10 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Excellent and so easy! Made the marinade exactly as written, used portabello instead of oyster mushrooms (couldn't find at my grocery store), used tofu, bell peppers, onions. SO good. Adding to the recipe rotation! Great with corn tortillas, refried beans, and” — a cook, 5.0★

“Delicious feasting at home recipe, as always! I used king oyster mushrooms and I can’t believe how good they were and how they mimic chicken. Will definitely be making again and I’ve already shared the recipe with a friend. Thank you!” — a cook, 5.0★