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This Sheet Pan Tofu Fajitas recipe is made with crispy tofu, charred fajita veggies, and a homemade fajita seasoning that packs all the flavor. All you need is 7 ingredients, plus your favorite warm tortillas or burrito bowl fixings. Perfect for busy weeknights or on-the-go lunches!
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We know that sometimes life can get hectic and the last thing that you want to do it spend endless hours in the kitchen–we feel you on that one! As we continue on our healthy eating challenge, something that has been important to us is not only making healthy meals but also ones that are quick and easy so that we can still get our work done and not have to make a huge impact on our personal schedules.
If you’re in need of even more super easy, fuss-free vegan meals, be sure to check out our favorite 30-Minute Vegan Meals here!
Ingredients You’ll Need
- Oil: Tossing the vegan fajitas in a little bit of oil adds flavor, helps it crisp up, and allows the fajitas to brown. If you are oil-free, you can omit the oil, but note that the fajitas won’t be as crispy.
- Tofu: We recommend using firm tofu, but extra-firm tofu will work well, too. Avoid using softer varieties of tofu as they contain too much water content and won’t hold up well or be able to make crispy tofu.
- Bell pepper: We used a mix of red, yellow, and green bell peppers for a variety of sweet and bitter fajita vegetables. Feel free to opt for your favorite bell peppers or whichever variety you have on hand in the fridge.
- Onion: Both white onion and red onion are great in homemade fajitas. If you prefer a sharper, stronger onion flavor, opt for white onion. If you prefer a milder, sweeter onion flavor, use red onion. Unlike the garlic, we wouldn’t recommend replacing the onion with onion powder. You’ll be missing out on so much flavor!
- Lime juice: Freshly squeezed lime juice adds a bright, tangy flavor that balances the flavor in the tofu fajitas. If you don’t enjoy the flavor of lime, it can be omitted!
- Spices: All you need is a simple blend of cumin, chili powder, paprika, dried oregano, garlic, salt and black pepper to taste, and optional cayenne pepper or chipotle powder. If you already have a pre-made fajita seasoning or taco seasoning on hand, replace the spice mixture with 2-2.5 teaspoons of your pre-made spice blend.
How to Make Sheet Pan Tofu Fajitas
- Press the tofu. We typically do this using our tofu press, but if you’re without one you can still press tofu well at home using a few basic household items. To do so, wrap the block of tofu in a clean kitchen towel or a few paper towels. Place the wrapped tofu on a flat surface, such as a cutting board, then top with a heavy object, such as a cast-iron skillet or a heavy cookbook. Allow the tofu to press for 30-60 minutes, or until the excess water is sufficiently drained.
- Slice the tofu. Cut the tofu into even-sized cubes, roughly 1-inch wide.
- Mix the seasonings. In a small mixing bowl, add the cumin, chili powder, paprika, dried oregano, garlic, and a generous pinch of salt and freshly ground black pepper.
- Season the tofu and veggies. Spread the tofu and vegetables on a large baking sheet. Drizzle with oil, then mix until well coated. Sprinkle with the seasonings and mix once more before spreading in a single, even layer.
- Bake. Place the baking sheet in the oven for 45 minutes, removing to mix everything every 15 minutes or so.
- Serve. Drizzle with fresh lime to taste and garnish with fresh cilantro before serving, as desired.
Fajitas are the perfect meal prep meal and can be served as a hearty vegan lunch or dinner. They’re commonly served with warm flour tortillas or corn tortillas, then topped with an assortment of toppings to taste. Vegetarian fajitas can also be served as a burrito bowl with brown rice and the same flavorful toppings you’d use with tacos.
Here are a few more topping ideas you may love:
- Whole-Wheat Spinach Tortillas
- Restaurant-Style Salsa
- Vegan Sour Cream
- Vegan Cheddar-Style Shreds or Homemade Vegan Nacho Cheese
- Fresh cilantro
- Sliced jalapeños
- Pinto beans
Leftover tofu fajitas can be kept in the fridge for up to 5 days or up to 2 months in the freezer. To store, allow the leftovers to cool completely, then transfer to an airtight container.
Reheat these vegan fajitas in the microwave or in a large skillet until warmed through. If frozen, thaw in the fridge overnight before reheating. Note that frozen and thawed bell peppers and tofu will have a slightly different texture but will still be delicious!
tips for success
- Don’t skip pressing the tofu! If you skip this step, the excess liquid in the tofu will prevent the tofu from becoming crispy in the oven. It also won’t be nearly as flavorful because it won’t be able to absorb the flavors in the spices.
- Use a silicone baking mat if you have one. Silicone mats are capable of making tofu crispier than parchment paper. Silicone transfers heat more efficiently and allows for better browning and crisping. If you don’t have a silicone mat, the next best thing would be to cook directly on a nonstick baking tray.
- Cut the bell peppers into long thin strips. When the veggies are uniform, it not only helps them cook through evenly, but makes them more flavorful because there is more surface area for the homemade fajita seasoning to cling to.
Nutrition facts label provided by Nutri Fox.
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