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Tofu Fajitas
These sheet pan tofu fajitas are so quick and easy! Taco-seasoned bell peppers, onions, and tofu chunks are baked until crisp, then layered in tortillas with all of the fresh toppings you can imagine. The ultimate colorful and flavor-packed family dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 134 kcal
Course:
Dinner
Cuisine:
Spanish
Ingredients
- ½ package of extra or super firm tofu (~8-ounces), drained and pressed
- 2 bell peppers (any color), sliced
- 1 red or yellow onion, sliced
- 3 garlic cloves, minced
- 2 tablespoons of taco seasoning
- 2 tablespoons of vegetable oil
Optional additions and swaps:
- Swap fresh bell peppers for a 14-ounce bag of frozen bell peppers (no need to thaw)
- Add 1 cup of sliced mushrooms in step 3
- For a subtle 'cheesy' taste, add ½ tablespoon of nutritional yeast in step 3
- For more flavor, add ½ tablespoon of extra taco seasoning in step 3
- Tortillas for serving
- Minced cilantro, for garnish
- diced avocado, for garnish
- lime slices, for garnish
- Vegan cheese or sour cream, for serving
- Salsa, for serving
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Remove the moisture from the tofu by draining the package and pressing a clean towel or paper towels against the tofu to absorb liquid. Using your fingers pull apart ~1-inch chunks of tofu and place them on the prepared sheet pan.
- Add bell peppers, onion, garlic, taco seasoning, and oil. Stir them around until everything is evenly coated, and spread ingredients out in a single layer before placing in the oven for 25 minutes. If you’re using frozen veggies, add 5 more minutes.
Cup of Yum
Notes
- To make homemade taco seasoning: Combine 2 ½ teaspoons of chili powder, 2 ½ teaspoons of cumin, 1 ½ teaspoons of smoked paprika, and a pinch of salt in a small jar or container. Keep it in your pantry for up to 6 months or use it to season fajita veggies, vegan taco meat, and more.
- Slice the veggies evenly: Slice the peppers and onions into evenly sized strips so they cook evenly and in the same amount of time.
- Warm the tortillas: Quickly warm each corn or flour tortilla in a dry skillet over medium heat to warm them up and make them easier to hold and fill with toppings.
Nutrition Information
Calories
134kcal
(7%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.04g
Sodium
107mg
(4%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1981IU
(40%)
Vitamin C
79mg
(88%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 134
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Sodium | 107mg | 4% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1981IU | 40% |
| Vitamin C | 79mg | 88% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.