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
- 1/2 teaspoon black pepper
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/8 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 1/4" 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 1/4 of the seasoning over them, then flip the slices and sprinkle with 1/4 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,