This Sheet Pan Tofu Fajitas recipe makes for an incredibly simple, delicious and easy to clean dinner! You can literally make it in about 30 minutes (mostly hands-off!), plus there's just one pan to clean.
Putting together a healthy dinner for the family can get quite repetitive, at least around my household. There never seems to be enough time to get all the things done after school and work. That is where simple sheet pan dinners come in handy!
This recipe is all about letting the oven do most of the work. Simply drizzle sliced bell peppers, onions and tofu with oil, spices and lime juice then roast in a hot oven. Serve with warmed corn or flour tortillas, a simple sour cream (or yogurt) sauce, and garnishes like tomatoes, avocado and cilantro. Dinner (a healthy one, at that) is served!
And we love tacos and fajitas around my house, like these Baked Crispy Chicken Tacos or these Chili Lime Shrimp Tacos. Plus, this sheet pan tofu fajitas recipe goes incredibly well with our Mango Corn Salsa and our Easy Guacamole with Homemade Pico de Gallo.
Ingredients that Matter
This recipe feature a handful of fresh ingredients along with some pantry staples. Here are the ingredients you'll need for this recipe:
- Tofu. Use an extra-firm or baked tofu, which is a product sold alongside other tofu. Be sure to purchase plain baked tofu as many are pre-seasoned. The firmer the tofu the better (you may find super firm or even high-protein tofu, all of which will work well). Simply blot dry then slice and you are ready to cook (no need to press baked or extra-firm tofu.
- Bell Peppers. A couple bell peppers provide a nice sweetness to the fajitas once roasted. I like to use a couple colors, like red, green, yellow or orange. You can even use poblano or another variety of pepper.
- Red Onion. Thinly sliced red onion also becomes quite sweet when roasted. You can use any variety of onion, but I like red for its balance of sweetness and heat.
- Olive Oil. Use olive oil to make a paste with the spice blend and lime juice. This mixture goes on the tofu, peppers and onions and a bit goes in the sauce.
- Fajita Seasoning. I recommend making your own seasoning blend to help control the salt levels. For this recipe I use 1 teaspoon each Ancho chili powder, paprika, ground cumin and a ½ teaspoon each ground coriander and table salt.
- Lime. A bit of lime juice is added to the oil and spice mixture and more goes into the sour cream sauce.
- Tortillas. Use corn or flour tortillas.
- Sour Cream (not pictured). Use either sour cream or yogurt (plant-based yogurt if you are making this recipe vegan). This makes for a tangy and creamy topping.
- Garnishes. I suggest using chopped tomatoes, sliced avocados and cilantro leaves.
See recipe card for quantities.
Instructions
This recipe comes together in about 30 minutes (mostly hands-off time) and is super simple. Here is how to put this sheet-pan dinner together:
Thinly slice the bell peppers, red onion and tofu (cut the tofu into about ¼-inch thick slices).
Mix together in a small bowl the oil, lime juice, chili powder, paprika, cumin, coriander and salt. Stir 1 tablespoon of this oil mixture into the sour cream and add more lime juice to the sauce. Set aside.
Transfer the sliced peppers, onions and tofu to a sheet pan lined with parchment paper. Drizzle with the remaining oil and spice mixture and gently toss to coat well. Roast on the bottom rack in a 450F oven (or 425F convection oven) for 25-30 minutes, stirring halfway through.
Remove the sheet pan from the oven when the tofu is slightly crispy (it'll continue to crisp as it cools slightly) and the vegetables are tender and slightly charred.
Hint: This recipe makes enough to serve 4 for dinner (or provide 4 meals for meal prep). If you want to double the recipe be sure to divide the ingredients on two sheet pans..
Substitutions
There are plenty of simple tweaks you can make to this recipe based on your dietary needs or preferences. Here are some suggested substitutions:
- Vegan/Dairy-Free - Simply use a plant-based yogurt instead of sour cream to make this recipe vegan and dairy-free.
- More Spice - This recipe makes for a slightly spicy tofu, but you can easily kick up the heat by adding more chili powder or a pinch of cayenne pepper.
- Garnishes - Feel free to switch up the garnishes! Try using pickled jalapenos or onions, shredded cabbage, cheese, carrots or roasted corn.
- More Vegetables - Don't want to use onions and peppers? Try using mushrooms, cauliflower, broccoli, zucchini, asparagus or even Brussels sprouts.
- Fajita Bowls. Instead of serving the tofu and vegetables in tortillas, you can make fajita bowls by serving over rice or another grain.
Equipment
This recipe only really requires a sheet pan, in terms of specialty equipment. I recommend using a sturdy aluminum sheet pan like this Nordic Ware Natural Aluminum Commercial Bake's Half Sheet Pan set.
Storage
These sheet pan tofu fajitas are great for meal prep! You can easily double this recipe to have lots of servings available throughout the week. Store leftovers in an airtight container in the refrigerator for up to 5 days. I recommend storing the sauce in a separate container.
To reheat, you can either warm in a skillet until sizzling hot, or cook on a sheep pan until hot.
FAQ
Yes, tofu fajitas can be very healthy! Tofu is packed with protein and healthy fats. Plus, you can load up the fajitas with lots of fresh and roasted vegetables.
If you want to double the recipe, be sure to divide the ingredients among two sheet pans. You do not want to overcrowd the pans or the vegetables and tofu will steam and become soggy.
Dinner Ideas
Looking for other dinner ideas like this? Try these:
Sides
Here are some side dishes to try:
Print
Recipe
Sheet Pan Tofu Fajitas
- Total Time: 35 min.
- Yield: 8 tacos 1x
Description
This Sheet Pan Tofu Fajitas recipe makes for an incredibly simple, delicious and easy to clean dinner! You can literally make it in about 30 minutes (mostly hands-off!), plus there's just one pan to clean.
Ingredients
- 3 Tbsp. olive oil
- 2 Tbsp. lime juice, divided
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. table salt
- ¼ cup sour cream (or yogurt/plant-based yogurt)
- 1 (14 oz.) block extra-firm or baked tofu, cut into ¼-inch thick slices
- 2 bell peppers (red, green, yellow or orange), thinly sliced
- 1 red onion, thinly sliced
- 8 corn or flour tortillas, warmed
- chopped tomatoes, sliced avocado, cilantro leaves and lime wedges, for serving
Instructions
- Preheat oven to 450F (of 425F convection) and line a sheet pan with parchment paper.
- Stir together oil, 1 tablespoon lime juice, chili powder, paprika, cumin, coriander and salt in a small bowl. Add 1 tablespoon of the mixture to a separate bowl with the sour cream (or yogurt) and add remaining 1 tablespoon lime juice. Stir well. Set aside.
- Place peppers, onions and tofu on prepared sheet pan and drizzle with remaining oil mixture. Toss gently until well coated. Roast on the bottom rack of the oven until the tofu is crispy and the vegetables are tender and slightly charred, 25-30 minutes, stirring halfway through. Serve hot with warmed tortillas, tomatoes, avocado, cilantro, lime wedges and drizzle with reserved sauce.
Notes
- To make this recipe vegan or dairy-free, swap out the sour cream for a plant-based yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 5 days (store the sauce in a separate container). Reheat leftovers in a skillet until sizzling or on a sheet pan in the oven.
- Try other garnishes like pickled jalapenos or onions, roasted corn, shredded cabbage or carrots.
- Prep Time: 10 min.
- Cook Time: 25 min.
- Category: Dinner
- Method: roasting
- Cuisine: American/Mexican
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