Sheet-Pan Tofu Fajita Bowl

Enjoy this vegetarian twist on a traditional Mexican dish.

By Jose Guzman, RDN | Experience Life

Makes 2 to 4 servings
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

FAJITAS

1 16-oz. block extra-firm tofu
2 medium bell peppers, cut into ¼-inch slices
1 medium red onion, cut into ¼-inch slices
3 garlic cloves, roughly chopped
Cooked grains, for serving
Avocado, salsa, or sour cream for topping (optional)

MARINADE

1 tbs. ground cumin
1 tbs. chili powder
½ tbs. smoked paprika
½ tbs. garlic powder
1 tsp. onion powder
1 tsp. Mexican oregano (or Italian oregano)
½ tsp. cayenne
¾ tsp. sea salt
2 tbs. extra-virgin olive oil
Juice of 1 lime

Directions

STEP 1

Cut the tofu block in half both ways to make four equal slabs. Press the tofu slabs with a kitchen towel and dry thoroughly to ensure optimal browning.

STEP 2

In a small bowl, combine all marinade ingredients minus the lime juice to form a thick paste. Remove a third of the marinade and combine with the peppers, onion, and garlic in a medium bowl.

STEP 3

Add the lime juice to the unused marinade and spread evenly onto all sides of the tofu with a small spoon.

STEP 4

For easier cleanup, line a sheet pan with parchment paper; for crispier tofu, use an unlined pan. Arrange the tofu slabs on the sheet pan with some space between them. Place the pan in the cold oven and preheat to 425 degrees F.

STEP 5

When the oven comes to temperature, remove the pan. Add the peppers, onion, and garlic, then return the pan to the oven and cook for an additional 10 minutes. Remove the pan, flip the tofu, move the vegetables around, and return to the oven for 10 more minutes, until all the ingredients are evenly browned.

STEP 6

Thinly slice the tofu and serve with the roasted vegetables and cooked grains. Top with avocado, sour cream, or salsa as desired.

Photography: Terry Brennan.

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