Vegan Tofu and Bell Pepper Fajita Bowl

In a small bowl, mix together the chili powder, ground cumin, garlic powder, and salt to create the fajita seasoning blend.

Pat the pressed tofu strips dry with a paper towel. Toss the tofu gently with half of the spice blend and half of the olive oil until evenly coated.

Heat a large skillet over medium-high heat with 10 ml of olive oil. Add the tofu strips and pan-sear for 6 to 8 minutes, turning occasionally until golden brown and slightly crisp on the edges. Remove from the skillet and set aside.

In the same skillet, add the remaining olive oil. Toss in the sliced red bell peppers, yellow bell peppers, and red onion.

Sprinkle the remaining spice blend over the vegetables. Stir-fry over high heat for 5 to 6 minutes until the vegetables are tender-crisp and nicely charred at the edges.

Drizzle fresh lime juice over the warm vegetable mix and toss well to combine.

Assemble the bowls by dividing the warm brown rice evenly between two bowls as the base.

Top the rice with the seared tofu strips and the warm fajita pepper-onion mixture. Garnish with freshly chopped cilantro and serve immediately.