Sheet Pan Tofu Fajitas

These Sheet Pan Tofu Fajitas are definitely my favorite, incredibly low-effort meal. You basically spend five minutes in the kitchen, and then go about your life while you wait for everything to cook on a sheet pan. This recipe is excellent for meal prepping or just a low effort family (or independent-I-live-alone-and-love-my-life human) dinner. To make it even quicker, you can prep the veggies and tofu on your day off and have them ready to go to make a fresh dinner every night! This is also a good candidate for an easy lunch that you can take to work.

I know there are a decent amount of people that use my recipes that are in a calorie deficit; these fajitas are also good for that since it’s a fairly high volume meal for low calories!

If you like this recipe and want some other low-effort high protein meals, you should check out my High Protein Alfredo and TVP Tacos!

Ingredients

• Super/ Extra Firm Tofu – I prefer to use super firm because it takes out the step of pressing it, but I know it’s more expensive. So if you’re using Extra Firm Tofu, make sure you press it for at least 30 minutes. When I use Extra Firm, I usually just toss it in my tofu press and let it go to work overnight. Pressing the tofu for this recipe is important. It helps the texture and ensures that the final product is not wet and mushy! If you’re soy-free, you can swap this for your favorite soy-free tofus – the fava bean variety would be my recommendation to keep the macros similar if that’s something you care about 🙂
• Bell Peppers, Red Onion – these are pretty classic fajita vegetables, but feel free to swap them with something else if you want or add in more, like mushrooms!
• Garlic – I always use fresh garlic because I think the taste is a little better, but minced garlic will work too.
• Vegetable Broth – we’re just using a small amount of vegetable broth in this recipe. It’s enough to help get the seasoning to stick to our tofu and veggies, but not so much that it makes the tofu wet. Vegetable broth also adds a little bit of flavor too, which is why I used it instead of water.
• Taco Seasoning – I like the mild taco seasoning from Siete, but it’s really your preferred taco/fajita seasoning. I’m really sensitive to spicy foods, which is why I go with mild, but if you are a brave little badass, go wild with your medium (or whatever spice level comes after medium lol; I wouldn’t know).
• Tortillas – I used carb control/balance tortillas when I made this and that’s also what I used when I determined the calories and macros listed in the recipe card, so if you’re not using those, just know your calories/macros may vary. Also, if you’re gluten-free, I found these tortillas that have very similar macros – B Free Gluten Free High Protein Carb Savvy Tortillas!

Instructions

• If you’re using anything other than Super Firm Tofu (which doesn’t need to be pressed), make sure to press your tofu for at least 30 minutes. I personally like to press mine overnight if I know I’m going to be using it, but it’s extra credit and not a requirement 🙂 Pressing it is pretty important for this recipe; it helps ensure that the tofu doesn’t end up wet and soggy!
• Pre-heat the oven to 425 F (218 C).
• Prep your ingredients:
  • Clean and thinly slice the bell peppers.
  • Peel and thinly slice the red onion.
  • Peel and mince the garlic.
  • Once the tofu is pressed, thinly slice it as well. The slices should be a little thicker than your veggie slices. You want them thick enough that they won’t all crumble and fall apart when you toss them in the seasoning.
• In a bowl, gently toss the veggies and tofu slices in vegetable broth.
• Once everything is coated, toss in the minced garlic and taco/fajita seasoning and gently mix until everything is evenly coated. Honestly, I do this part with my hands so that the tofu stays intact.

• Spread out the goods on a parchment paper-lined baking sheet.

• Bake at 425 F (218 C) for 25 – 30 minutes, flipping at the halfway mark.
• Serve on tortillas (if you want).

Silly Little Haiku

The most simple meal

Toss everything in spices

Chuck it in the oven