These sheet pan tofu fajitas are perfect for dinner OR meal prep! The veggies, onion, and crispy tofu make such a good match for quinoa or load them up into tortillas.
What's better than having lunch planned out and prepped for the whole week? Having lunch prepped for the whole week using JUST a sheet pan. Yup. We're making an entire week's worth of lunches and only dirtying one dish in the process. Hello, sheet pan tofu fajitas! 😍😍😍
Before we get to the recipe, one more question: is there anything more satisfying than meal prep? That feeling when you wake up and you know that you don't have to throw something together in a rush, you don't have to grab something on the way to work, you don't have to spend money on delivery. It's freakin' golden.
I made these sheet pan tofu fajitas with the intention of them being meal prep friendly, which they are. But they could really go either way – meal prep OR dinner. Better yet, you could make a double batch, eat half for dinner, and save the rest for meal prep. That's how you win at life, fam.
Just like the sweet potato fajitas that you all LOVED so much, the process for this recipe couldn't be easier. Preheat oven. Drain tofu. Chop veggies. Season. Toss. Bake. Divy it up between meal prep containers. Relax. It's THAT simple.
Go make these sheet pan tofu fajitas ASAP and leave a comment below telling us what you think! And juuuuust a reminder – meal prep happens to be super 'grammable. Don't forget to tag #thefitchen so we can share your magic on our stories!
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Sheet Pan Tofu Fajitas
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These sheet pan tofu fajitas are perfect for dinner OR meal prep! The veggies, onion, and crispy tofu make such a good match for quinoa or load them up into tortillas.
Ingredients
- 1 - 14 oz. package extra firm tofu, drained
- 1 red onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 Tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon chipotle powder
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne
- ⅛ teaspoon garlic powder
- 2 cups cooked brown rice or quinoa
Optional
- black beans
- guacamole
Instructions
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Drain liquid from the tofu and press to remove all excess water. Wrap with a clean towel or paper towels and place a skillet or heavy plate on top. Cut tofu into ¼" thick slices and set aside.
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Preheat oven to 375º and line two baking sheets with parchment paper.
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In a small bowl, combine salt, paprika, pepper, chipotle, cumin, cayenne, and garlic powder. Stir together.
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Spread tofu slices onto the sheet pan and drizzle with 2 Tablespoons of oil. Sprinkle ¼ of the seasoning over them, then flip the slices and sprinkle with ¼ of the seasoning.
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On the second sheet pan, spread bell peppers and onion. Drizzle with remaining oil and sprinkle the other half of the seasoning. Mix to coat evenly.
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Remove both pans at the halfway mark to stir for even baking.
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While the veggies are baking, you have just enough time to make your brown rice or quinoa or other grain of choice!
- Once the veggies + tofu are done baking, portion everything into meal prep containers along with rice or quinoa (if using). Store in the fridge for easy lunches!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
Keywords: tofu, veggies, roasted vegetables, vegan, vegetarian, gluten free, meal prep, dinner, healthy, bell peppers, red onion,
These look awesome, I will be sharing with my sister-in-law!