This easy and quick sheet-pan tofu fajitas recipe makes for such an amazing fuss-free vegetarian weeknight dinner. It features protein-packed tofu with tons of healthy vegetables and flavorful spices. Perfect family-friendly meal where everyone can choose their favorite fajita fixings!
If you love quick and easy weeknight dinner recipes and try to come up with more healthy meals for your whole family, then this one is for you!
This simple recipe is a Mexican-style version of our popular Mediterranean sheet pan. We all LOVE those effortless, throw-together meals that burst with flavor and satisfaction, and I'm sure this one will be a hit too!
This vegan tofu fajitas recipe features a colorful array of oven-baked veggies, such as bell peppers and onion, flavorful spices you probably already have in your pantry and filling + chewy tofu chunks.
The ingredients take about 30 minutes to bake, but you will only need a few minutes to get everything in the oven.
The combination of spiced crispy tofu with flavorful sweet veggies is absolutely amazing!
You can then serve with all your favorite fajita fixings, such as tortillas, salsa, vegan sour cream, avocado, fresh romaine lettuce, etc.
The convenience of a fuss-free single sheet pan is the best part of this recipe, although you will be impressed by how much flavor you will get from such a simple recipe.
We have made it a few times swapping the spices, veggies and fajita fixings every time, it is such a foolproof meal that's easy to customize. You can bring the tortillas and all the ingredients to the dinner table so everyone can build their own personalized fajita plate.
Perfect for busy weeknight dinners for your whole family, but also amazing to feed a crowd or to serve as a casual meal for friends. Everyone will love it, even kids and non-vegans! This recipe is a must-try!
I hope you give it a try! ❤️
Why you will love this recipe
- Fuss-free one-sheet meatless recipe
- Versatile and can be served in many ways
- Quick recipe, making it a perfect weeknight dinner!
- High-protein and packed with vitamins and antioxidants
- Family-friendly and great to serve a crowd
- Perfect tofu recipe for meatless Mondays!
- Rustic "make your own vegetarian fajitas" serving method
- Makes for a nutritious, balanced and filling meal
- Naturally vegan, dairy-free and gluten-free (choose GF tortillas!)
Ingredients you will need
You can swap the ingredients and spices easily and feel free to adapt how you serve them using your favorite fajita fixing ingredients. See below for more inspiration!
For the sheet-pan vegan fajitas
- Bell peppers: you will need 2 large bell peppers for this recipe. Feel free to choose any colors, such as red, orange, yellow or even green bell peppers.
- Onion: a large yellow onion or a sweet onion, such as Vidalia, works well for making fajitas. A red onion would work too and add a little sweetness.
- Garlic: I used 3 cloves of garlic, but add more if you like garlic flavor.
- Tofu: you will need one block of tofu for this recipe. I used the extra firm tofu from the brand Wildwood.
- Spices: I used a homemade fajita seasoning mix made out of chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano and salt. You can also use the spices from the packaging of taco seasoning for this recipe.
To serve
- Tortillas: I used these whole wheat flour tortillas for serving the fajitas. I like using the regular tortilla size, although large burrito tortillas are great for making burrito sandwiches too. Hard taco shells or corn tortillas would be great as well!
- Romaine lettuce: for a nice crunch and some freshness.
- Avocado: optional, but the creamy consistency works well in contrast with the other ingredients.
- Sour cream: adds a nice cooling effect and some more creaminess. Use a store-bought vegan sour cream or make your own sour cream using silken tofu.
- Salsa: I used a jar of store-bought mild salsa, which saved me some time. Most jarred salsas are super healthy and made without oil (just check for the amount of salt added).
- Lime: to squeeze some zesty juice over the fajitas when serving, which enhances the flavors from the spices.
What type of tofu to choose for this recipe
Extra-firm tofu works better for this recipe since it has less moisture and will create a more chewy texture when cooked. It gives the baked tofu such a pleasant meaty texture!
If you only have firm tofu, then it is fine, although the tofu will be softer and might break up more easily.
Do not use soft tofu or it won't hold well after cooking.
How to make a sheet pan tofu fajitas recipe
This is such a quick and easy recipe you can make on busy weeknights. It is so convenient, everything goes on one pan!
Start by preheating the oven to 400º and line a baking sheet with parchment paper.
Prepare the tofu and the vegetables
Drain the water from the tofu packaging and then, wrap the block of tofu in a few layers of paper towel or a clean kitchen towel. Add a heavy object on top and let it rest until ready to use. You can also use a tofu press if you have one. Even just 5-10 minutes can make a difference!
Meanwhile, clean and slice the peppers and onions.
Bake in the oven
Transfer the sliced onion and peppers to the prepared baking sheet and add the crushed garlic.
Then, using your hands, break up the block of tofu into chunks. Add the tofu pieces to the baking sheet as well.
Sprinkle all the spices and dried herbs over the baking sheet and use your fingers to toss the ingredients so they are all covered with the spices.
Space everything out on the baking sheets and spray some oil over it (optional, can be made oil-free).
Bake in the oven for 15 minutes, then toss/flip, and bake for another 15-20 minutes or until golden brown.
Finish up and serve
Once done, I like to squeeze some lime juice over the sheet pan.
Heat up the tortillas and serve the fajita vegetables and tofu with your favorite fajita fixings.
Cooking tips
- I like to spray some olive oil over the veggies and tofu to help them crisp and caramelize. But this is optional if you are following an oil-free diet!
- The size of your tofu chunks matters: you do not want them too big so they fit better in the tortillas and they get more surface to be covered with the spices. On the other side, pieces that are too small will get crumbly and not as chewy. You can have a peek at my in-process pictures and video to have an idea of the size you should aim for.
Favorite tofu fajita fixings
There are many ways to serve this recipe and you can use whatever you like. But here are my favorite toppings that I used as seen in the pictures:
- Vegan sour cream
- Store-bought salsa
- Fresh avocado
- Romaine lettuce
- Fresh lime wedges
Here are more garnishing ideas for inspiration:
- Pineapple pico de Gallo
- Vegan cheese
- Vegan queso cheese sauce or Rotel dip
- Fresh cilantro
- Cucumber pico de gallo
- Pickled jalapeño
- Black beans
- Roasted habanero mango salsa
- Guacamole
- Diced onion
- Lime avocado crema
Other ways to serve these healthy tofu fajitas
Other than serving stuffed in tortillas, you can also use the fajita sheet pan ingredients to make:
- Burrito bowls
- Pizza
- Fajita bowls
- Lettuce wraps
- Over Mexican rice
This recipe also goes well with homemade lemonades (try pairing it with this coconut water lemonade!), mocktails (such as this non-alcoholic blueberry mojito) or Mexican horchata for a classic pairing in flavors.
Variations
Feel free to experiment and include different vegetables to bake, such as mushrooms, cauliflower, zucchini or even spinach.
If the vegetable is tender and does not require much cooking, such as spinach, then simply add them midway through cooking.
You can also use different spices depending on your preference or what you have. Try adding a dash or two of ground cayenne pepper or chipotle powder for some heat or swap the smoked paprika for regular paprika if you are not a fan of smoked flavors.
Storage tips and how to meal-prep ahead
Keep the leftover veggies and tofu in an airtight container in the fridge for up to 4 days. To reheat, use the oven for the best texture or the microwave, if in a pinch.
I haven't tried it, but I do not recommend freezing the leftovers as I think the texture will become mushy once thawed.
Meal prep tip
You can make this recipe ahead, especially if you like to prepare lunches to-go ahead of a busy week.
For the best texture, then I recommend combining the spices and slicing the veggies ahead, store them in containers and toss + bake the ingredients just when ready to eat. You can also bake it ahead and transfer it to a container, although this will give you tofu bites that are less crispy.
FAQs
Yes, you can. In that case, I would work in batches starting by roasting the vegetables first with a little oil (without the spices) in a large skillet. When tender, transfer to a plate and cook the tofu until crispy in the same skillet. Then, add the veggies back to the pan with the tofu, add the garlic and spices and cook until combined and fragrant, about 4-5 more minutes.
Traditional fajitas come served on a hot plate still sizzling with a side of warm tortillas and fresh ingredients to garnish. This is usually the way to serve them in restaurants!
The fajita tofu and vegetables are completely gluten-free. If you are following a GF diet, then be sure to use GF tortilla bread when serving them!
Frozen vegetables work too, although they don't need as much cooking and will be softer then if using fresh veggies. Check on them after about 20 minutes or so.
More recipes like this
- Vegan jackfruit wraps
- Vegan fajita bowl
- Blackened tofu steaks
- Vegan taco bowl
- Mexican buddha bowl
- Vegan taquitos
- Crusted tofu tortilla wraps
I hope you like this tofu fajitas recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Vegan Tofu Fajitas (Easy Sheet-Pan Recipe)
Ingredients
- 16 oz extra firm tofu
- 1 large sweet or yellow onion - sliced
- 1 red bell pepper - sliced
- 1 yellow bell pepper - sliced
- 3 cloves of garlic - crushed
For the fajita seasoning (or use about 3 tablespoons of packaged taco seasoning)
- 1½ tbsp chili powder
- 2 tsp dried oregano
- 1½ tsp cumin powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
To serve (choose your favorites)
- small tortillas
- romaine lettuce - finely sliced
- salsa or pico de gallo
- vegan sour cream
- avocado - sliced or diced
- lime wedges
Instructions
- Drain the excess water from the tofu packaging and then, wrap the block of tofu with a few paper towels or a clean hand towel. Add a heavy object over and let it sit until ready to use. You can also use a tofu press if you have one.
- Preheat the oven to 400º and line a baking sheet with parchment paper.
- Add the sliced onion, pepper and crushed garlic to the prepared baking sheet. Then, unwrap the tofu and break it into chunks using your fingers. Transfer the tofu pieces to the baking sheet and then add all the spices and dried herbs. Use your hands to toss the ingredients until uniformly covered with the spices, then spread them out on the baking sheet.
- Spray some olive oil over (optional) and bake for 30 minutes, flipping halfway through cooking.
- To serve, warm up the tortillas and pile up the veggies and tofu over. Garnish with salsa, sour cream, cilantro, pico de gallo, avocado, guacamole or your favorite fajita topping ingredients. Enjoy!
Video
Notes
- Storage: keep the leftover fajita veggies and tofu in an airtight container in the fridge for up to 4 days. Reheat in the oven or the microwave.
- This recipe is very versatile and you can swap the spices and vegetables easily depending on your preference. Be sure to check out the blog post for more ideas!
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