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!

a tofu, vegetable, and rice fajita bowl with black beans, limes, and avocado on a white table

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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!


🫑 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
tofu, black beans, avocado, limes, and bowls of rice, seasonings, and fresh cilantro for a fajita bowl
Ingredients: tofu, black beans, vegetables, rice, seasonings, lime, cilantro

🥣 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.

a bowl of cut tofu with fajita seasonings on a white table
Season tofu

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.

a sheet pan with seasoned tofu and sliced onions with bell peppers before roasting
Roast tofu and vegetables

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.

a pot with cooked white rice on a white table
Cook rice

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.

a bowl with a tofu fajita bowl with avocado, limes, and cilantro on a white table

❓ Recipe questions + quick tips

What is the best rice for fajita bowls?

Traditional fajitas are made with Mexican red rice, which is made with long grain white rice, tomatoes, and spices. You can make your own version of red rice, or just make a simple long grain white or brown rice for the base of this fajita bowl.

What are the best sauces for fajita bowls?

Traditional fajitas are served with garnishes like gaucamole, salsa, sour cream, and cheese to add extra flavor. For this bowl we’re using salt, lime juice, avocados (or avocado crema), and your choice of garnishes.

What are vegan options for fajitas?

Fajitas typically are served with either meat or seafood and dairy-based toppings like sour cream and cheese. To make fajitas plant-based, simply replace the animal protein with a plant-based protein like tofu or extra beans and use vegan sour cream and cheese.


💡 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.
glass food storage bowls with tofu fajitas and rice on a white table for meal prep
Meal prep this recipe to eat all week

🧊 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.
a close up photo of a black bowl with tofu, black beans, roasted fajita vegetables, limes, and avocado on a white table

👉 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.

a screenshot of Fork in the Road's 4-day plant-based meal plan
NOT SURE WHERE TO START WITH PLANT-BASED EATING?

Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

a bowl with a tofu fajita bowl with avocado, limes, and cilantro on a white table

Sheet Pan Tofu Fajita Bowls

Kristina Todini, RDN
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!
5 star (1 rating)
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Dishes
Cuisine Gluten Free, Mexican-Inspired, Vegan
Servings 4 servings
Calories 423 kcal

Equipment

  • 1 baking sheet
  • 1 mixing bowl

Ingredients
  

  • 1 black extra firm tofu pressed
  • 2 teaspoons paprika
  • 1 teaspoons garlic powder
  • ½ teaspoons onion powder
  • 1 teaspoon cumin powder
  • 1 teaspoon cayenne powder optional
  • 1 pinch salt and pepper
  • 2 cups black beans about 1 can
  • 2 whole bell peppers sliced
  • 1 medium yellow onion sliced
  • 3 tablespoons oil
  • 1 cup dry rice white or brown
  • ½ cup fresh cilantro chopped
  • 2 small limes
  • 1 cup fire roasted salsa for serving
  • Optional garnishes green onions, avocado, vegan sour cream or cheese for garnish; tortillas for serving

Instructions
 

  • Preheat oven and prep ingredients: 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 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. Cut bell peppers and onions into thin strips, and drain and rinse black beans.
    1 black extra firm tofu, 2 teaspoons paprika, 1 teaspoons garlic powder, ½ teaspoons onion powder, 1 teaspoon cumin powder, 1 teaspoon cayenne powder, 1 pinch salt and pepper, 2 whole bell peppers, 1 medium yellow onion, 2 cups black beans
  • Bake tofu and vegetables: Then add 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.
    3 tablespoons oil, 1 pinch salt and pepper
  • Make rice: While the tofu and vegetables are baking, make the rice according to package instructions. Typically this means 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 reducing heat to a simmer and cooking with a lid covered until soft, about 15 minutes. When rice is done, set aside.
    1 cup dry rice
  • 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.
    ½ cup fresh cilantro, 2 small limes, 1 cup fire roasted salsa, Optional garnishes green onions, avocado, vegan sour cream or cheese for garnish; tortillas for serving

Notes

  • Prep ahead: This plant-based fajita bowl is an excellent meal prep recipe that you can make once and eat all week long. To do this, make the bowl ingredients and then fill each food container as a bowl and store for later use.
  • Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to five days. Freeze leftovers in freezer-friendly bowls and remove to the refrigerator overnight before reheating the next day.
  • Nutrition notes: Nutrition information is an estimate and is calculated without optional garnishes. This recipe uses only plant-based ingredients, so it is suitable for vegan diets. This recipe is also gluten free.

Nutrition

Serving: 1servingCalories: 423kcalCarbohydrates: 69gProtein: 13gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 439mgPotassium: 648mgFiber: 11gSugar: 5gVitamin A: 777IUVitamin C: 18mgCalcium: 80mgIron: 3mg
Keyword tofu fajita bowls, vegan fajita bowl
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