Prepare the Seasoning & Tofu: In a small bowl, whisk together the cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
Cut the well-pressed tofu into 1-inch cubes.
Sauté the Vegetables: Heat a large cast-iron skillet over medium-high heat and coat with cooking spray.
Working in batches to avoid overcrowding, cook the peppers in a single layer, sprinkling with some of the seasoning mix.
Cook for 3-5 minutes until tender-crisp and slightly charred.
Transfer to a large bowl and repeat the process with the mushrooms, and then the broccoli, adding more seasoning to each batch. You should use about half of the total seasoning on the vegetables.
Cook the Tofu: Wipe the skillet clean and return to medium-high heat. Spray with more cooking spray and add the tofu cubes in a single layer.
Sprinkle with the remaining half of the seasoning mix.
Cook, stirring occasionally, for about 3-5 minutes until the tofu is heated through and lightly browned on all sides.
Finish & Assemble: Remove the skillet from the heat and stir in the liquid aminos, tossing to coat the tofu evenly. To build your fajitas, fill each warm tortilla with a generous portion of the cooked vegetables and top with the seasoned tofu.
Add your favorite toppings and enjoy immediately!
Don't overcrowd the pan when cooking the vegetables or tofu.
Working in batches ensures everything gets nicely browned and charred instead of steaming.
