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!
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
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