This all-plant sheet-pan fajita spread made with tofu is the ultimate in easy dishes to serve a crowd. It requires minimal prep time and minimal kitchen tools, which also makes for minimal (a.k.a. quick) cleanup. Be sure to serve it with an array of different accompaniments. Good ideas include corn tortillas, refried beans, mashed avocado, diced tomato, salsa, cilantro, and sour cream.
Meaty matters
The key to giving tofu a meaty texture when blasted in the oven is to make sure to press out as much water as possible. This also applies to searing tofu in a skillet. If you prepare tofu often, you can even purchase special tofu presses.
Sheet Pan Fajitas with Tofu
Ingredients
- 12 oz (350 g) extra-firm tofu
- 1 red onion, sliced into 8 wedges
- 1 large red bell pepper, sliced
- 1 large orange or yellow bell pepper, sliced
- 5 cups (1.25 L) cauliflower florets
- 1 Tbsp (15 mL) grapeseed oil or avocado oil
- 1 tsp (5 mL) dried oregano
- 1 1/2 tsp (7 mL) smoked paprika
- 1 tsp (5 mL) cumin
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) onion powder
- 1/2 tsp (2 mL) salt
- Juice of 1/2 lime
Nutrition
Per serving:
- calories239
- protein15 g
- total fat13 g
- sat. fat2 g
- total carbohydrates23 g
- sugars10 g
- 6 g fibre
- sodium334 mg
Directions
01
Preheat oven to 400 F (200 C).
02
Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Top with another cutting board or flat object and place a heavy object on top. Press for at least 10 minutes to extract liquid from tofu.
03
Slice tofu into 1 in (2.5 cm) strips. In large bowl, place tofu, onion, bell peppers, and cauliflower. Toss with oil and then toss with dried oregano, smoked paprika, cumin, garlic powder, onion powder, and salt.
04
To rimmed baking sheet, add vegetables and tofu. Bake for 35 minutes, until vegetables are tender and darkened, stirring once halfway. Squeeze on lime juice before serving.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
