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This sheet pan tofu fajitas recipe is the perfect way to make an easy and delicious gluten-free vegan-friendly Taco Tuesday meal! Garnish these homemade tofu fajitas with your favorite toppings like avocado, salsa, and cilantro.
Recipe Difficulty – Very Easy
Table of Contents
why this recipe works
Sometimes you just need an easy, one-pan meal to feed your family or to meal-prep ahead of a busy week. And this sheet pan meat-free tofu fajitas recipe fits the bill! Loaded with crumbled firm tofu, peppers, onion, black beans, and tons of spices, the whole family is sure to love these dairy-free, gluten-free, vegan fajitas!
Trust me, no one will miss the meat in these homemade sheet pan fajitas. They’re loaded with Mexican-inspired flavour and are guaranteed to keep you full and satisfied all day long.
To learn how to make crispy tofu do check out this Crispy Soy Tofu recipe.
If you’re looking for more gluten-free Mexican style food then check out my Homemade Gluten Free Tortillas recipe or One Pan Black Bean Quesadillas.
Ingredients to make One Pan Tofu Fajitas
- Veggies: I used one red bell pepper, one green bell pepper, and one red onion — all sliced thin. You can use any bell peppers you like for colour and/or flavour.
- Firm Tofu: Make sure to press and drain this block of tofu so that any excess liquid is removed before baking. Got any spare then try my Tofu Katsu Curry or Vermicelli Noodles.
- Dry Spices: I used a combination of paprika, ground coriander, cayenne pepper, garlic granules, crushed chilli flakes, salt, and black pepper to get a flavour similar to taco seasoning, but you can use any additional seasonings you like.
- Tamari: Aka gluten-free soy sauce, this adds a ton of savoury umami flavour to the firm tofu. If you have some spare then use it to make my Peanut Butter Noodles.
- Olive Oil: This keeps your tofu and vegetables from sticking to the skillet and sheet pan, but it also imparts a pleasant flavour. You could also use avocado oil.
- Lime Juice: These sheet pan tofu fajitas need something bright and acidic to elevate the dish’s inherent flavours, and lime juice does the trick!
- Tortillas: I opt for gluten-free corn tortillas but you can use whichever suits your needs.
See recipe card for full information on ingredients and quantities.
Substitutions
- Not a fan of tofu? Leave it out or substitute another protein-packed ingredient like tempeh or more black beans or chickpeas. You could even use Jackfruit Gyros! If you eat meat, then you could substitute an animal-based protein like chicken, beef or prawns.
- Or just add more veggies like squash, mushrooms, zucchini, potatoes, or aubergine.
Variations
- If you eat dairy, consider serving with some crumbled feta cheese. Or you can use a plant-based substitute.
- Spice it up with some thinly sliced jalapeños, serranos, or chilies in adobo.
- Instead of serving with tortillas, you could serve these sheet pan tofu fajitas over gluten-free tortilla chips or cauliflower couscous.
- Turn these into tofu fajita quesadillas by cooking them in a skillet with dairy-free shredded cheese inside of gluten-free tortillas for a more compact meal.
Instructions to make One Pan Tofu Fajitas
Step 1: Firstly, drain the tofu block as per packet instructions, and set aside. Then, slice the vegetables, and transfer them to large mixing bowl.
Step 2: Crumble the tofu block in your hands straight into the mixing bowl along with the black beans, spices, tamari, olive oil, lime juice, salt and pepper. Mix thoroughly, but gently.
Step 3: Place the tofu fajitas mixture onto a large baking tray, spread it all evenly, and bake it at 200C (390F) for 30 minutes.
Step 4: Finally, serve into your sheet pan tofu fajitas in the tortillas, and top with your favourite toppings. Enjoy!
Hint: Don’t over-stuff your tortilla with the tofu fajitas and toppings, or your tortilla will fall apart. If you’re in doubt, double up on the tortillas.
Leftovers
Store any leftover homemade tofu fajitas in an airtight container in your fridge for up up 4 days. You can also freeze them, but they will turn softer when they’re thawed and reheated.
Recipe FAQs
Absolutely! This is a great dish to prepare ahead of time and pack away in the fridge into individual servings ahead of a busy week. Package the toppings separately to keep them fresher longer.
Surprisingly, the answer is yes! Nothing prevents tofu from getting soggy quite like freezing. Even more so than draining and pressing. These homemade tofu fajitas do freeze well, but because the tofu will be cooked before it’s frozen, it can become more crumbly after it is defrosted and reheated. The thawed vegetables can also make the dish more soggy. But the flavour will remain as good as it was fresh!
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Ingredients
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 red onion, sliced
- 1 300-400g firm tofu block, drained
- 1 can black beans, drained and rinsed
- 1 tbsp paprika
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp garlic granules, (or 2 crushed cloves)
- pinch chilli flakes
- 2 tbsp tamari, (gluten-free soy sauce)
- 1 tbsp olive oil
- 1 juice lime
- pinch salt & pepper
- 6 tortillas, (I use gluten-free)
Extra Toppings
- salsa
- avocado, chopped
- fresh coriander
- lime juice
Instructions
- Firstly, drain the tofu block as per packet instructions and slice the peppers, onion and transfer to large mixing bowl
- Crumble the tofu block in your hands straight into the mixing bowl along with the black beans, spices, tamari olive oil, lime juice salt & pepper and mix
- Place onto a large baking tray and spread evenly and bake at 200C (390F) for 30 minutes
- Finally, serve into your tortillas and top with your favourite toppings
Notes
Nutrition
