These Vegan Fajita Ranch Tacos are a vibrant explosion of flavors and textures that will leave you craving more. Crisp bell peppers and tender onions mingle with smoky spices, while creamy ranch dressing adds a cool, tangy finish. Perfectly balanced and ready in just 50 minutes, they’re a quick yet satisfying meal that feels indulgent without the guilt.

Each bite delivers a delightful contrast—soft tortillas hugging hearty fillings, with a hint of zesty lime and fresh cilantro to brighten every mouthful. Whether you’re vegan or just exploring plant-based options, these tacos are a crowd-pleaser that prove healthy eating can be bold, flavorful, and utterly delicious.

Ingredients for Vegan Fajita Ranch Tacos

2 (14-ounce) packages O Organics® Extra-Firm Tofu (pressed to remove excess water)
¼ cup avocado oil (or substitute with olive oil)
1 (1-ounce) package O Organics® Fajita Seasoning Mix
4 bell peppers, stemmed, seeded, and sliced into strips (use a mix of colors for variety)
1 small red onion, sliced into wedges
O Organics® Extra-Virgin Olive Oil Cooking Spray (for the grill)
Juice of 1 lime, plus wedges for serving
8 O Organics® White Corn Tortillas, warmed (substitute with flour tortillas if preferred)
1 avocado, sliced
Sliced jalapeños (optional, for spice lovers)
Fresh cilantro, for garnish

For the Green Chile Vegan Ranch Sauce:

1 cup Open Nature® Slivered Almonds (soaked for creamier texture, optional)
½ cup plus 2 tablespoons water
1 (4-ounce) can O Organics® Green Chiles
2 tablespoons fresh lime juice
½ teaspoon O Organics® Dried Dill
½ teaspoon O Organics® Garlic Powder
½ teaspoon O Organics® Onion Powder
½ teaspoon sea salt

Step-by-Step Instructions

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 to remove excess water.
Make the sauce: In a high-speed blender, combine the almonds, water, green chiles, lime juice, dried dill, garlic powder, onion powder, and salt. Blend until creamy. Chill in the refrigerator until ready to use.
Preheat the grill: Heat a grill to medium-high heat (about 375°F to 400°F).
Prepare the tofu: Cut each tofu block into 4 slabs. Drizzle with half the avocado oil and sprinkle with half the fajita seasoning. Use your hands to coat both sides evenly.
Season the veggies: In a large bowl, toss the bell peppers and onions with the remaining avocado oil and fajita seasoning.
Grill the tofu: Spray the grill grates with cooking spray. Grill the tofu for 2 to 3 minutes per side, or until char marks form. Remove from the grill and cut into strips.
Grill the veggies: Grill the peppers and onions for 7 to 10 minutes, tossing occasionally, until tender and charred. Squeeze lime juice over the veggies and season to taste.
Assemble the tacos: Warm the tortillas and fill them with grilled tofu, peppers, onions, avocado slices, dollops of the Green Chile Vegan Ranch Sauce, jalapeños, and cilantro. Serve with lime wedges and extra sauce on the side.

Spice It Up: Sauce and Topping Ideas

While the Green Chile Vegan Ranch Sauce is a star, feel free to experiment with other toppings! Add a dollop of cashew queso or a drizzle of chipotle aioli for extra flavor. For a fresh twist, top your tacos with pickled red onions or mango salsa. Don’t forget a sprinkle of nutritional yeast for a cheesy, umami kick!

Perfect Pairings: Serving Suggestions

These tacos shine alongside a side of cilantro-lime rice or black beans. For a lighter option, serve with a crisp corn and avocado salad. Pair with a refreshing drink like sparkling lime agua fresca or a cold Mexican lager (or a non-alcoholic alternative) to complete the meal.

Make It Ahead: Storage and Reheating Tips

Store leftover tofu, peppers, and onions in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture. The sauce can be stored separately for up to 5 days—just give it a good stir before using. Warm tortillas in a dry skillet or microwave for a quick and easy taco night encore!

Quick Fixes: Time-Saving Tips

Short on time? Skip pressing the tofu and use pre-cubed tofu instead. Swap the homemade sauce for a store-bought vegan ranch and add a dash of green chiles for a similar flavor. Use pre-sliced frozen bell peppers and onions to cut down on prep work without sacrificing taste.

Grill Like a Pro: Equipment Guidance

If you don’t have a grill, a grill pan or cast iron skillet works just as well. Make sure to preheat it thoroughly and lightly oil the surface to prevent sticking. For the sauce, a high-speed blender ensures a creamy texture, but a regular blender or food processor will do the job with a bit more patience.