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In a small bowl, mix together the fajita seasoning ingredients and set aside.
Heat a large frying pan or cast-iron skillet over medium heat. Once hot, add 1 tbsp of the olive oil. Fry the tofu for 5 minutes, stirring often, until lightly browned.
Add the vegan chicken/vegetable stock and bring to a simmer. Cook until all the stock has evaporated, around 7 minutes.
Add the other tbsp of olive oil to the frying pan followed by the red onion, peppers, 2-4 tsp of the fajita seasoning (depending on your spice preference) and the flaky sea salt.
Stir to combine and cook for a further 5 minutes or until the peppers and onion have softened slightly.
Squeeze the juice of the lime over the tofu and peppers and stir.
Serve the tofu mixture hot with toasted flour tortillas, guacamole, pico de gallo salsa and shredded vegan cheese.