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.
I love me a hands off dinner on a weeknight…because there is so much going on with homework, playdates and activities that it’s nice not to have to watch a pan. Not that I’ve been known to burn onions while multitasking but, um, I hear it’s common.
And these ridiculously easy tofu fajitas are the ultimate family friendly weeknight dinner because they have everything my inner dietitian wants – veggies, protein – and the kids can pick and choose their favourite toppings so they’re more likely to gobble them up.
The best part? No premeditated cooking AKA no marinating. You know how I feel about having to think ahead, ha ha…I’ll do it, but only if I absolutely have to. And my 5 minute homemade taco and fajita seasoning is SO flavourful (but not spicy!) so you don’t need it.
Serve these easy vegan fajitas with the classics – cheese, salsa and sour cream – or try them with a fun sauce like my avocado crema or my ridiculously good 5 minute cashew queso.
Looking for more flavourful plant-based recipes that even meat eaters will love? Grab a copy of my latest cookbook, Plant Magic!
A couple of tips to make these baked vegan fajitas all your own
I’ve been making a lot of recipes lately with my homemade taco seasoning because it’s quick, and instantly makes meals more flavourful. I know that fajitas are typically less seasoned than taco meat but I tested this recipe with more and less seasoning and more won out, big time.
These fajitas are so quick – we’re talking like 10 minutes of prep – and a key factor is that we are NOT pressing the tofu. I’ve been making tofu for like 30 years and have NEVER once pressed it. Particularly for baking, the residual moisture in the tofu keeps it from drying out. I just pat the exterior dry so the spices cling to it a bit better.
More yummy vegan recipes for all your taco cravings:
- 30 Minute Crumbled Tofu Vegan Tacos
- Vegan White Bean + Spinach Quesadillas
- 30 Minute Smashed Black Bean Tacos with Pumpkin Seeds
- 20 Minute Vegan Lentil Taco Salad with Creamy Dressing
- Sheet Pan Cauliflower Tacos with Creamy Chipotle White Beans
Baked Vegan Tofu Fajitas with Homemade 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
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Preheat oven to 425℉ (218℃). Line a rimmed baking sheet with parchment for easier clean up (trust me, ha!)
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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!)
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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.
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Bake for 22-25 minutes, stirring after 15, until the veggies are tender and look nice and roasted.
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Give the tofu veggie mix a generous squeeze of lime juice (1-2 wedges). Serve with your favourite toppings…and more lime!
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