Sheet pan tofu fajitas
Smoky, chili-rubbed tofu strips roasted with peppers and onions until the edges char, then piled into warm corn tortillas with salsa and a squeeze of lime.
- 50 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.12 a serving
- 570 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 packages extra-firm tofu, drained
- 1 red bell pepper, sliced into strips
- 2 green bell peppers, sliced into strips
- 1 yellow onion, sliced
- 2 limes, 1 juiced, 1 cut into wedges
- 12 corn tortillas
- ½ cup salsa
- 1 avocado, sliced (optional)
- ¼ cup cilantro, chopped (optional)
From your pantry
- 3 tbsp olive oil, divided
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1¼ tsp salt
- 1 tbsp cornstarch
Each serving has about 570 calories, 31 g protein, 60 g carbs and 26 g fat, and costs about $3.12 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No extra-firm tofu? Firm tofu works.
- No red bell peppers? Yellow bell peppers work.
- No green bell peppers? Yellow bell peppers work.
- No yellow onions? White onions or red onions work.
- No limes? Lemons work.
- No salsa? Pico de gallo works.
- No avocados? Guacamole works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F with racks in the upper and lower thirds. While it heats, wrap the tofu in a clean towel and press it under something heavy for 15 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 15 min
Stir the chili powder, cumin, smoked paprika, garlic powder and salt together in a small bowl.
the peppers and onion on a with 1½ tablespoons oil and half the spice mix. Spread them out.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
the tofu dry and cut each block into strips about ½ inch thick. Lay them on a second baking sheet and turn them gently with your hands in the rest of the oil, the rest of the spices and the cornstarch.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Strips break if you toss them hard in a bowl. Coating them right on the pan keeps them whole.both pans 25 minutes, turning the tofu and stirring the vegetables halfway, until the tofu is and the peppers are soft and in spots.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 25 min
Food safety: Tofu is safe to eat straight from the package; cooking is only for texture and flavor.
Wrap the tortillas in foil and put them in the oven for the last 5 minutes, until warm and soft.
Timer: 5 min
Squeeze the juice of one lime over both pans, then slide the tofu onto the vegetables and gently.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Fill the tortillas with the tofu and vegetables and serve with salsa, avocado, cilantro and lime wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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