This one-pan, easy tofu fajitas recipe will be permanently on your dinner rotation. Bright orange and yellow bell peppers, red onion, and tofu are tossed in a flavorful spice mix and then baked until golden brown. You can serve them on warm tortillas to make tacos or in a vegan fajita bowl.
What Makes This Recipe Great
Sometimes getting dinner on the table quickly is such a struggle. Believe me, I know! Between kids, after-school activities, and sports it’s a miracle these kids get fed. With this recipe, you can get dinner on the table in 35 minutes! It is also easy to make, vegan, gluten-free, and dairy-free.
This recipe is from my friend Toni Okamoto’s book Plant Based on a Budget Quick and Easy and it’s destined to become a kitchen staple for anyone trying to eat well without spending a ton of time or money. It features 100 vegan recipes broken up into chapters on make-ahead breakfasts, one-pot meals, 30-minute meals, sheet pan dishes and casseroles, mix-and-match bowls, and even snacks and desserts. I highly recommend it!
Tofu: I found that extra firm tofu works best for this. I like to press it for 5 minutes while I’m chopping my bell peppers, but it’s not necessary.
Taco Seasoning: If you want to save time you can use store-bought taco seasoning, but in the recipe notes you can find a recipe to make your own.
How to Make Tofu Vegan Fajitas?
- Press your tofu for 15 minutes and then drain and pat with paper towels.
- Mix the chili powder, cumin, smoked paprika, and salt to make taco seasoning.
- On a sheet tray combine the bell peppers and garlic.
- Add the sliced onion.
5. Tear the tofu into chunks and add it to the sheet tray.
6. Add the taco seasoing.
7. Add the oil.
8. Mix everything with your hands and bake at 425°F for 25 minutes.
Expert Tips and Tricks
This recipe is very versatile and you can swap the vegetables, change the seasoning or adjust it to your liking. To cut down on the time you can swap the bell peppers for a 14 oz bag of frozen bell peppers ( no need to thaw them). You can also add 1 cup of sliced mushrooms for more umami in step 3. If you love strong bold flavors, add 1 1/2 extra teaspoons of taco seasoning.
Any kind of pepper will work with fajitas. You can use red, orange, or yellow bell peppers. If you want a bit of a kick use poblanos, Anaheim, or Hatch Chiles. White, red, or yellow onions will also work. Mushrooms are a great addition to fajitas.
Yes! Veggie fajitas are a great option for those trying to do a keto diet or a vegan keto diet.
Sheet Pan Tofu Fajitas
- 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
- 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.)
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
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.