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.

Ingredient info: gluten-free option, nut-free, soy-free, vegan

Tofu fajitas in a serving bowl and a plate with fajitas in corn tortillas topped with guacamole.

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Ingredients

A red onion, red bell pepper, and orange bell pepper; jars of spices (garlic powder, chili powder, paprika, ground cumin, and oregano); package of tofu; bottle of olive oil; and salt and pepper grinders.

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

Steps showing how to make this recipe: 1, torn tofu and sliced onions and peppers in a mixing bowl tossed with olive oil and seasonings; 2, the mixture spread out on a sheet pan lined with parchment paper; 3, the baked fajitas on the sheet pan after removing it from the oven; and 4, the fajitas in a serving bowl alongside a plate of warmed tortillas and bowl of guacamole.

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.

Plate with two corn tortillas filled with the tofu fajitas and topped with guacamole.

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

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Ingredients

How to make baked tofu fajitas

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