Description
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!
Ingredients
- 2 tablespoons oil
- 1 block firm tofu, pressed and sliced into small cubes
- 1 red bell pepper, cut into 1/2″ strips (about 1 cup)
- 1 yellow bell pepper, cut into 1/2″ strips (about 1 cup)
- 1 green bell pepper, cut into 1/2″ strips (about 1 cup)
- 1 medium white onion, cut into 1/2″ strips (about 1 cup)
- 1 lime, halved
Seasoning Mix
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- Generous pinch of salt and freshly ground black pepper
- Optional: a pinch of cayenne pepper
- Fresh cilantro, to garnish
Ideas to serve:
- Tortillas
- Cooked rice
- Greens
- Avocado, sliced
- Chipotle Crema
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper or a silicone baking mat.
- Press the tofu for 30-60 minutes and slice into cubes.
- In a small bowl, mix together the seasonings.
- Add the tofu and vegetables to a large baking sheet and drizzle with oil and mix. Coat with all of the seasoning and mix once more.
- Evenly distribute everything on the baking sheet and bake for about 45 minutes, mixing every 15 minutes.
- Drizzle with fresh lime to taste and garnish with fresh cilantro.
- Serve in tortillas or in a rice bowl. Garnish with fresh cilantro and dig in!
Notes
- If you would like to keep the vegetables crunchy, keep them separate from the tofu on the baking sheet and remove them when cooked to your liking. Continue cooking the tofu until crisp.
- The fajita vegetables will last in the fridge for 4-5 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
