While I never tire of roasted veggie fajitas, if I don't have asparagus and mushrooms on hand, I turn to tofu fajitas. Using a similar cooking method, bite-sized pieces of torn tofu, red onion, and colorful bell peppers are seasoned with a homemade spice blend, skipping the supermarket flavoring packet.
Then everything roasts on a sheet pan until the tofu is browned and the vegetables are sweet and tender.
I like eating them taco-style in warm corn tortillas. And a dollop of my simple guacamole is non-negotiable. These vegan fajitas are also delicious in a salad or over a bed of rice.
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Fantastic! I loved not having to press the tofu, and everything came out wonderfully cooked in 30 minutes. I served with vegan sour cream and guacamole on corn tortillas. I'd love to try some different veggies, maybe zucchini, cauliflower or tomatoes next time for variety. Thanks for the great recipe!
- Rene
Ingredients
- Sweet bell peppers: I like a mix of red and orange, but any color works.
- Tofu: Vacuum-packed super firm tofu is ideal. If you can't find it, use extra-firm tofu and press it first to remove excess moisture.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make baked tofu fajitas
- In a large bowl, toss the torn tofu and sliced peppers and onion with the olive oil. In a small bowl, combine the chili powder, paprika, cumin, garlic powder, oregano, salt, and pepper. Add the spices to the tofu and vegetables and toss well (I like to use my hands) until everything is evenly coated.
- Transfer the mixture to a parchment-lined baking sheet and spread it out in an even layer.
- Roast until the tofu is browned and the vegetables are tender.
- Serve right away with warm tortillas, if you like, and your favorite toppings.
If you enjoyed this sheet pan meal, try my roasted sweet potato tacos next for another easy, hands-off dinner.
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Love and Veggies,
Amy
📋 Recipe
Sheet Pan Tofu Fajitas
Ingredients
- 1-16 ounce block super firm tofu, (or extra-firm tofu, pressed) patted dry and torn into bite-sized pieces
- 2 bell peppers, (I use red and orange) cut in strips
- 1 red onion, sliced
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- salt and pepper, to taste
- tortillas, warmed (for serving)
- guacamole, salsa, vegan sour cream, etc., for serving (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easier cleanup and set aside.
- Place the torn tofu, bell pepper strips, and onion slices in a large mixing bowl. Drizzle with the olive oil and toss well to coat.1-16 ounce block super firm tofu, 2 bell peppers, 1 red onion, 2 Tablespoons extra virgin olive oil
- In a small bowl, combine the chili powder, paprika, cumin, garlic powder, oregano, and salt and pepper. Mix the seasonings together, then add to the bowl of vegetables. Toss well to coat.2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon oregano, salt and pepper
- Transfer the mixture to the sheet pan and spread out in a single layer as much as possible.
- Place the pan in the oven to roast. Give everything a stir after 15 minutes, then bake 10-15 minutes longer until the tofu is browned and the vegetables are tender.
- Serve immediately with warmed tortillas and your favorite toppings.tortillas, guacamole, salsa, vegan sour cream, etc.
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Notes
Nutrition
Nutritional information is an estimation only.
Rene says
Fantastic! I loved not having to press the tofu, and everything came out wonderfully cooked in 30 minutes. I served with vegan sour cream and guacamole on corn tortillas. I'd love to try some different veggies, maybe zucchini, cauliflower or tomatoes next time for variety. Thanks for the great recipe!
Amy Katz says
I'm glad you enjoyed it, Rene! I bet it would be delicious with those veggies. Great idea!