Sheet Pan Tofu Fajita Bowls

Sheet Pan Tofu Fajita Bowls, a Mexican-inspired plant-based fajita bowl with baked tofu and vegetables and topped with fresh and flavorful toppings. Great for plant-based meal prep!

Love fajitas but not sure how to make them plant-based? This easy vegan take on fajitas uses a sheet pan for quick cooking and is ready in only 35 minutes.

👉 Ready to learn how to make fajita bowls with tofu? Let’s do it!

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🫑 Ingredients

• Tofu: extra-firm tofu takes the place of traditional animal-based fajita proteins and is baked with spices
• Vegetables: onions and bell peppers are my go-to, but feel free to add other vegetables to your bowls!
• Black beans: in place of traditional refried beans we’re going for light black beans
• Rice: traditional fajita bowls are made with red rice, but I’m using either white or brown
• Spices: paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper are used to season the tofu and add a burst of flavor to the bowls
• Salsa: a traditional fire-roasted salsa is great for drizzling on top for extra flavor
• Limes: a squeeze of fresh lime juice adds a burst of citrus flavor
• Avocado: a bit of sliced avocado or even a drizzle of vegan avocado crema for extra fat and flavor
• Toppings: optional garnishes include sliced green onions, vegan sour cream or cheese, and tortillas
• Recommended tools: mixing bowl, baking sheet, pot with lid

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🥣 How to make (step-by-step photos)

1️⃣ Step One: Preheat oven and prep ingredients

Before you get started making these fajita bowls, first preheat the oven to 425 degrees F (about 220 degrees C).

While oven is heating, drain and press tofu and then cut it into small cubes. Add drained and pressed tofu to a medium mixing bowl with paprika, garlic powder, onion powder, cumin, cayenne pepper, and a pinch of salt and pepper and mix to combine.

Also prep the vegetable by cutting bell peppers and onions into thin strips, and draining and rinsing the black beans.

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2️⃣ Step Two: Bake tofu and vegetables

Add seasoned tofu to one half of a line baking sheet with cut bell peppers and onions. Drizzle the vegetables with a bit of oil, salt, and pepper.

Place the baking sheet into the oven and roast for 25 minutes, or until the tofu is beginning to crips and the vegetables have browned.

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3️⃣ Step Three: Make rice

While the tofu and vegetables are baking, make the rice by placing the rice and double the amount of water (so 1 cup rice and 2 cups water, as written is written) to a pot and bringing to a boil.

Then reduce heat to a simmer and cooking with a lid covered until soft, about 15 minutes. When rice is done, set aside.

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4️⃣ Step Four: Build fajita bowls

Once the tofu, vegetables, and rice are done cooking, it’s time to build the fajita bowls. To do this, add rice to a bowl and top with vegetables and tofu. Then add black beans, chopped cilantro, and a squeeze of lime. Drizzle with fresh salsa and any desired additional garnishes.

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❓ Recipe questions + quick tips

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💡 Ideas for serving

• A weeknight dinner. Great as an easy sheet pan dinner on busy weeknights, this comes together with minimal prep in about 35 minutes.
• Meal prep. This recipe is also great to make once and eat throughout the week. Simply build the bowls in individual serving containers and store in the refrigerator to grab for days to come.
• Freeze for later. Make a big batch of these bowls and freeze so your future hungry self has something easy to reheat from the freezer.

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🧊 How to store

1. Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to five days.
2. Freezer storage: Freeze leftovers in freezer-friendly bowls and remove to the refrigerator overnight before reheating the next day.
3. To reheat: Reheat this bowl either in a pan with a small amount of oil or water, or in a bowl inside the microwave.

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👉 More Mexican-inspired plant-based recipes

Want more plant-based recipes based on Mexican favorites? Try Butternut Squash Black Bean Enchiladas, Crispy Tofu and Broccoli Rice Bowl, or Chili Lime Cauliflower Tacos.