Heat a medium-sized skillet over medium-high heat.
Add cooking oil to the pan. Add in drained tofu. Mash with a potato masher until broken into bite-size pieces.
Continue to cook, stirring occasionally until water is evaporated and tofu is lightly browned.
Add in vegetables and cook until softened (5-7 minutes).
Add seasoning and fresh lemon juice. Stir to coat evenly.
Add mixture to tortillas and top with optional vegan sour cream or yogurt, and green onion.

1 package firm tofu, drained and pressed
1 bag frozen fajita vegetable blend, or make your own
1 teaspoon cooking oil
1 tablespoon salt-free lemon pepper seasoning