Description
You need sheet pan tofu fajitas for your next weeknight meal. Easy, delicious and flavorful, they’re tasty for vegans and meat-lovers alike!
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Course: Main Course | Cuisine: American, Mexican | Keyword: 30 minute meals, Sheet Pan Meal, vegan | Servings: 4
Ingredients
1block extra firm tofudrained and cut into 1 inch thick cubes
½yellow onionthinly sliced into strips
1red bell pepperthinly sliced into strips
1orange bell pepperthinly sliced into strips
½zucchinithinly sliced into strips
2tablespoonolive oil
1cupdairy free shredded cheddar cheese
½teaspoonsalt
⅛teaspoonblack pepper
½teaspoonground cumin
½teaspoonsmoked paprika
1teaspoonground chili
½teaspoongarlic powder
8x 4.5″ corn tortillas
1avocadodiced
2tablespooncilantrofinely chopped
1limesliced into wedges
Instructions
- Preheat oven to 400F
- Add onions, bell peppers, zucchini and tofu to a large sheet pan. Drizzle with olive oil and sprinkle with fajita spice blend. Toss to combine.
- Bake for about 20 minutes. Top with vegan cheese and bake for an additional 5 minutes, or until the cheese is melted.
- To serve: add fajita filling to a tortilla, top with avocado, fresh cilantro leaves and a drizzle of lime juice.
Notes
Serving: 2 fajitas
*I have included the nutrition information for this recipe above. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget both your body and soul need nourishment!
Nutrition
Calories: 435kcal | Carbohydrates: 45g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 674mg | Potassium: 746mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2283IU | Vitamin C: 92mg | Calcium: 121mg | Iron: 3mg
