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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!
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The Best Quick and Easy Vegan Fajitas
When weeknights are busy and there’s no time to throw an extravagant meal together, sheet pan dinners come to the rescue. Just take these easy sheet pan tofu fajitas for example! All you have to do is throw a handful of the healthy ingredients on a sheet pan before roasting them in the oven. The hardest part is choosing your fajita toppings!
This 6-ingredient tofu fajitas recipe tosses tofu chunks, onion, garlic, and bell peppers in oil and taco seasoning before they’re layered on a sheet pan and roasted to perfection. Pile everything into warm tortillas with fresh toppings for a quick, easy, and customizable meal the whole family can enjoy.
Better yet, you can always rely on this for last-minute meals! Roast any vegetables you have on hand, mix up the fresh toppings as much as you like, or customize everything to suit the picky eaters at the table. No matter what, you end up with a flavorful and healthy dinner that only took 40 minutes from start to finish.
Looking for more easy vegan dinners the whole family will love? Check out our Lentil Sloppy Joes, Quick Teriyaki Tofu Stir Fry, and Healthy Roasted Potato Salad!
The Ingredients and Substitutes
- Tofu: I recommend using extra firm tofu or super firm tofu. Remember to press the tofu brick ahead of time to drain as much excess water as possible!
- Bell peppers: Use any color of bell peppers you like. Fresh and frozen peppers work!
- Onion: You can use a red or yellow onion.
- Garlic: Fresh garlic cloves are best!
- Taco seasoning: Use a store-bought taco seasoning packet or make your own using the measurements in the Tips section below. For a little more tanginess, swap the taco seasoning for my homemade chili lime seasoning instead.
- Oil: Use a neutral-flavored oil to coat the veggies and tofu. I like vegetable oil but canola oil or olive oil work well, too.
What to Add to Tofu Fajitas
We don’t call them the best tofu fajitas for nothing! You’re in complete control of the fillings and add-ins, so go ahead and mix them up as much as you like. Here are some ideas to get you started:
- Instead of fresh bell peppers: Swap them for a 14-ounce bag of frozen bell peppers (no need to thaw them ahead of time!).
- Mushrooms: Sauteed sliced mushrooms make these vegan fajitas extra tender.
- Beans: Add a can of drained and rinsed canned black beans or pinto beans for more protein.
- Spicy chiles: Like sliced jalapenos, poblanos, or Anaheim chiles.
- More vegetables: You can cook several other types of veggies alongside the peppers and onions, including:
- Liquid smoke: Seasoning the veggies and tofu with a few drops of liquid smoke increases the smoky flavors.
- More seasonings: Toss the veggies and tofu with ½ tablespoon of nutritional yeast for a subtle ‘cheesy’ taste or add an extra ½ tablespoon of taco seasoning for more flavor.
And now for the fun part, fajita toppings! Stuff the fajita veggies and tofu into tortillas and garnish them with any of these topping ideas:
- Avocado: Either sliced or mashed for creamy guacamole.
- Cilantro: Fresh and minced.
- Lime slices: Squeeze them on top of the fajitas for a pop of fresh citrus!
- Pico de gallo: Or another fresh tomato-based salsa, tomatillo-based salsa (salsa verde), or plain diced tomatoes.
- Vegan cheese: Use shredded vegan cheese or add a dollop of nacho cheese sauce.
- Vegan sour cream: Or another creamy sauce, like chipotle sauce or Mexican crema.
How to Make Tofu Fajitas
- Slice the vegetables and rip the brick of tofu into chunks, then lay them on a parchment paper-lined baking sheet.
- Season the veggies and tofu with oil and taco seasoning. Toss until everything is evenly coated.
Spread the veggies and tofu in a single layer on the baking sheet. This way, everything gets tender and crisp instead of soggy.
- Roast the fajita vegetables and tofu in the oven until they’re tender and lightly crisp.
If you’re using frozen veggies, add an extra 5 minutes to the cooking time.
FAQs
Yes! Warm the oil in a cast iron skillet over medium-high heat. Once hot, add the taco-seasoned tofu and fry until lightly golden on all sides. Next, add the onions, peppers, and garlic, and cook until they’re tender and lightly charred.
Drain the moisture from the tofu package, then wrap the brick in a clean kitchen towel or a few paper towels. Press down on the brick to drain the excess water.
Pro Recipe Tips
- 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.
Serving Suggestions
Tofu fajitas are a fun dinner for the whole family! Enjoy them on their own or with any of the side dishes you like. You can even repurpose the tofu and veggies for more dishes, like grain bowls or taco salads. Check out these delicious serving suggestions for more ideas:
- With toppings: Load the fajita vegetables and tofu into corn or flour tortillas and garnish them with any of the toppings listed above.
- With side dishes: For a fiesta to remember, pair the vegan tofu fajitas with a side of Mexican rice, bean soup, tortilla chips with salsa or guacamole, and refried beans.
- In bowls and salads: The fajita tofu and vegetables can be used as a topping in taco salads, burrito bowls, or grain bowls.
- In tacos: You’re not limited to fajitas in this recipe! Just like in my vegetable fajita tacos, you can use the taco-seasoned veggies and tofu as a warm and protein-packed taco filling.
Storage Instructions
Once cooled to room temperature, transfer the cooked veggies and tofu to an airtight container and store them in the refrigerator for up to 5 days. I do not recommend freezing the leftovers.
To reheat, quickly microwave the leftover tofu and vegetables or lay them on a baking sheet and warm them in a 350ºF oven for 10 to 15 minutes.
More Mexican-Inspired Vegan Recipes
- Vegan Chilaquiles
- Sweet Potato Enchiladas
- Sope de Fideo
- Tofu Tacos
- Vegan Tamales
- Frijoles de la Olla
Photos by Alfonso Revilla
Tofu Fajitas
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.
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
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Delicious and the perfect amount of spice!
Right?! Spiced to perfection!
Quick easy healthy meal!!
Gotta love the quick tasty ones!
Very tasty and easy to make!
thank you for your recipes 🙂
So glad you enjoyed this fajita recipe!
Yum!! Such a yummy recipe!