Sheet Pan Tofu Fajitas
When you’ve got a pan of these fajitas baking in the oven, your home will fill up with some of my all-time favorite aromas. This mix of peppers, onions, and tofu doesn’t just smell amazing, though—it’s also extremely tasty! Besides fajitas, try it stuffed inside tacos and burritos.
Servings 4 people
Calories 92kcal
Ingredients
- ½ package (14 t0 16 oz) extra- or super-firm tofu, drained and pressed
- 2 bell peppers any color, sliced
- 1 red or yellow onion sliced
- 3 garlic cloves minced
- 2 tablespoons taco seasoning storebought or see Toni’s Tips below
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 425°F degrees. Line a rimmed baking sheet with a silicone mat or parchment paper.
- Using your fingers, pull the tofu into 1-inch chunks and scatter them on the prepared sheet pan.
- Add the bell peppers, onion, garlic, taco seasoning, and oil. Stir until everything is evenly coated, then spread it all out in a single layer.
- Bake for 25 minutes. (If you’re using frozen bell peppers, add 5 more minutes.)
Notes
To save time, I recommend using store-bought taco seasoning, but you can make your own simple seasoning with the following recipe. In a small jar, combine 2 1/2 teaspoons chili powder, 2 1/2 teaspoons ground cumin, 1 1/2 teaspoons smoked paprika, and 1/2–3/4 teaspoon salt. Store in a cool, dry place until you’re ready to use it. It’s not just for Mexican food—try sprinkling it over popcorn on your next movie night for a twist on the classic cinema snack.
Optional additions and swaps:
Swap the fresh bell peppers for a 14-ounce bag frozen bell peppers (no need to thaw)
Add 1 cup sliced mushrooms in step 3
For a subtle cheesy taste, add 1 1/2 teaspoons nutritional yeast in step 3
For more flavor, add 1 1/2 teaspoons more taco seasoning in step 3
Serve with warm tortillas
Garnish with minced fresh cilantro
Garnish with diced avocado
Garnish with shredded vegan cheese or sour cream
Serve with lime wedges for squeezing
Serve with salsa Testers’ tips:
“If you want to switch things up, you can also put the fajita filling into a hummus wrap.”
—Micah J. from Germany
Swap the fresh bell peppers for a 14-ounce bag frozen bell peppers (no need to thaw)
Add 1 cup sliced mushrooms in step 3
For a subtle cheesy taste, add 1 1/2 teaspoons nutritional yeast in step 3
For more flavor, add 1 1/2 teaspoons more taco seasoning in step 3
Serve with warm tortillas
Garnish with minced fresh cilantro
Garnish with diced avocado
Garnish with shredded vegan cheese or sour cream
Serve with lime wedges for squeezing
Serve with salsa Testers’ tips:
“If you want to switch things up, you can also put the fajita filling into a hummus wrap.”
—Micah J. from Germany
Nutrition
Serving: 1serving | Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 105mg | Potassium: 175mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1981IU | Vitamin C: 79mg | Calcium: 15mg | Iron: 0.4mg