Tofu Guacamole Hummus Fajitas

According to the Food and Agriculture Organization of the United Nations, “Livestock are one of the most significant contributors to today’s most serious environmental problems”.

Besides harmful polluting effects (Beef cattle generates the highest amount of GHG emissions, almost 300 kg CO2-eq per kilogram of protein produced), other negative side effects of the increased meat production are the overuse of fresh water (for both production and transportation), deforestation, desertification, soil erosion, reduced biodiversity & an inefficient use of energy.


What we can do to help? Trying to give a “break” to the Planet, animals and our health for at least one day per week, eating plant-based proteins.
— Anita D’Ambrosio, Holistic Health Coach


This movement started in the United States in 2003 as “Meatless Monday,” but even if it’s not Monday, I challenge you to prepare meals without meat and fish at least once a week.

I’ve prepared a really appreciated recipe, Fajitas, but replacing chicken with tofu, which is more similar in color once cooked and which has a high protein content, as well as avocado and chickpeas. In this way you’ll not miss the basic nutrients of a good diet! 😉


In this recipe I also opted for purple tortillas, thanks to the natural color of sweet potato, a food that, when cooked in water, has a low glycemic index.
— Anita D’Ambrosio, Holistic Health Coach


Here’s the recipe for Tofu Guacamole Hummus Fajitas 🙂




  • 150gr of Smashed Purple Sweet Potato
  • 130gr of Spelt Flour (or Whole Wheat Flour or Buckwheat Flour)


1. Put the smashed sweet potato and flour in a bowl and mix until the ingredients are well combined;

2. Use your hands to form a ball of dough. Then, with a roll, extend the ball of dough until it gets an oval shape (see photo);

3. Cut the dough into 4 equal parts;

4. Dredge the table where you are cooking with flour and unroll each part with the roll giving the tortilla shape (they should be about 1/2 cm thick). Don’t make them very thin, otherwise they’ll not be so soft and flexible;

5. Place the tortillas, one at a time, in a hot frying pan over medium-high heat and cook for 1 minute on both sides,

6. Pile the ready tortillas on a plate until they are all cooked.




  • 200gr of cooked Chickpeas (preferably in bulk dry chickpeas, soaked for 24 hours)
  • 2 ripe medium Avocados
  • 1 chopped White Onion
  • 2 chopped Garlic Cloves (if you don’t like garlic you don’t need to use it)
  • Juice of 1 medium Lime
  • Extra Virgin Olive Oil q.b.
  • Pink Himalayan Salt (or local Sea Salt) q.b
  • Coriander q.


1. Place the chickpeas in a food processor and mash until they look like a flour. Then add the remaining ingredients and grind them together, medium-high speed, for a few minutes until all ingredients are well mixed and form a foamy cream;

2. Place the cream into a glass container and cover,

3. Place it in the fridge in case its use is not immediate.




  • 1 medium Red Pepper
  • 1 medium Yellow Pepper
  • 1 medium Green Pepper
  • 1 medium White Onion
  • Cumin Seeds q.b.
  • Ground Black Pepper q.b.
  • Extra Virgin Olive Oil q.b.
  • Pink Himalayan Salt (or local Sea Salt) q.b.
  • Optional: Ground Turmeric


1. Wash the peppers with cold water and dry them with a clean kitchen cloth;

2. Cut each pepper in thin strips and place them on a plate;

3. Slice the onion and place it in a small bowl;

4. In a large frying pan, add extra virgin olive oil and the sliced onion to sauté it;

5. Once the onion is golden, add the peppers, cumin seeds, ground black pepper and salt. Cover the pan with a lid and cook for 10 minutes;

6. 6. Set the pan aside until you will need to use the peppers to fill the tortillas.




  • 300gr of Organic Tofu. Choose organic tofu means soybeans come from organic farming and they’re not GMO, the opposite of what happens for non-organic soybeans. The brand I recommend is Shambhala, you can find it in Celeiro, Go Natural and Jumbo supermarkets.
  • Shoyu Soy Sauce. I use the brand Urtekram because it doesn’t contain alcohol (the majority of soy sauce brands contain alcohol)
  • Extra Virgin Coconut or Olive Oil q.b.


1. Cut tofu in strips and marinate it in soy sauce;

2. In a frying pan over medium heat, add oil to heat;

3. Once oil is hot, add tofu strips to cook until golden brown on all sides,

4. Place tofu strips on a plate.

Now that we have all our ingredients ready, it’s time to fill our purple fajitas with a little bit of each ingredient! 🙂



You’ll love this recipe! It’s an explosion of flavors, where in addition to the typical ingredients of Mexican gastronomy, Mediterranean, Oriental and Asian ingredients mix together!

With this wide range of ingredients, we obtain the various specific benefits from each food and seasoning!

Try this delicious fajitas recipe and share it with your friends! I’ll be waiting for your feedback and the results of your recipes! 🙂

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