Baked Vegan Tofu Fajitas with Homemade Seasoning
Pull out your sheet pan, this is one of my fave easy weeknight dinners with tofu! We’re skipping the marinade to make it faster and dialling up the flavour with my homemade taco + fajita seasoning.
Ingredients
Tofu Fajitas
- 12 ounce extra firm tofu or super firm if you prefer
- 3 medium bell peppers sliced into thin strips
- 1 medium yellow onion sliced into thin half moons
- 2 tablespoons taco seasoning or storebought fajita seasoning
- 2 tablespoons avocado oil or your fave neutral oil
- 8 6 inch tortillas flour, gluten free or corn
- 1 lime cut into wedges
For serving....choose your faves, like salsa, cheese and sour cream... or consider a couple of mine
- avocado crema or sliced avocado
- cilantro finely chopped
- vegan cashew queso
- pickled jalapeño slices the Mezzetta tamed ones are good!
Instructions
- Preheat oven to 425℉ (218℃). Line a rimmed baking sheet with parchment for easier clean up (trust me, ha!)
- Slice the block of tofu into matchsticks: with the thin, long edge facing up, I typically slice the block into thirds so you have three thinner rectangles. Then I slice through the stacked rectangles for 1/4 - 1/3 inch long matchsticks (see photo above if you need a visual!)
- Place the tofu, onions and peppers on the baking sheet, drizzle with oil and seasoning and toss well with your hands so that everything is well coated.
- Bake for 22-25 minutes, stirring after 15, until the veggies are tender and look nice and roasted.
- Give the tofu veggie mix a generous squeeze of lime juice (1-2 wedges). Serve with your favourite toppings...and more lime!
Want a less seasoned fajita? I recommend sprinkling 1 tbsp seasoning on JUST the tofu, tossing, then adding the peppers and onions and sprinkling the whole thing with 1/2 teaspoon of salt. Toss again.