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
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- 3 Tbsp. olive oil
- 2 Tbsp. lime juice, divided
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. table salt
- 1/4 cup sour cream (or yogurt/plant-based yogurt)
- 1 (14 oz.) block extra-firm or baked tofu, cut into 1/4-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