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Make delicious zesty One-Pan Baked Tofu Fajitas with colorful vegetables and your favorite toppings. An easy vegan dinner with gluten-free and oil-free options.
These vegan fajitas with tofu are a great meal prep recipe. So if you're looking for easy and flavorful ways to make your lunch a little healthier, you're in the right place.
Not only are these high-protein tacos quick and simple to put together, but they're also family-friendly and fully kid-approved. Plus, you can easily scale the recipe up or down to meet your needs.
To meal prep your vegan tofu fajitas, simply put the cooked peppers, onions, and tofu into a lunch container (my favorite is Snapware) with a side of rice, tortillas, or tortilla chips. You can even go all-out and use the mini containers to bring along vegan sour cream, salsa, and/or guac, too.
Whether you dig into these baked tofu fajitas for lunch at home, the office, or at school, you'll be so glad you have them!
The ingredients in this recipe are all about building fajita flavor. Infuse the tofu and peppers with spicy, earthy and bright flavors with the right seasonings.
- Tofu. Use extra-firm tofu to get the crispiest texture and color.
- Soy sauce. This adds a delicious amount of umami to the tofu as it bakes. Choose gluten-free tamari if you're avoiding gluten.
- Lime juice. Acid is necessary to make the dried spices in the fajita seasoning really pop.
- Cumin, paprika, and garlic powder. This trio is a bit savory, a bit spicy, and all-around delicious. They're classic Mexican flavors to round out the fajita seasoning.
- Chili powder. Use your favorite chili powder. Different brands vary in the amount of heat, so be sure to taste it before adding it to the dish.
- Bell peppers. I like a colorful trio of red, green and yellow peppers in my fajitas. Feel free to use your favorite sweet bell peppers.
- Onion. The onion adds natural sweetness and delicious allium flavor to the tofu tacos.
- Tortillas. I like La Bandera flour tortillas, but feel free to use your favorite!
Substitutions & Swaps
- Oil-free baked tofu fajitas: Simply exclude the oil. Note that the veggies might not crisp up quite as much as they do with the oil.
- Gluten-free: Use corn tortillas instead of flour tortillas and gluten-free tamari instead of soy sauce. The fajita fillings are naturally gluten-free!
- Grain-free: You can even substitute the tortillas for lettuce and serve the baked fajita tofu and vegetables as a salad or lettuce wrap.
- Toppings: Have fun topping your one-pan vegan tacos. I love jalapeños, sour cream, salsa, guacamole, and chopped lettuce for crunch.
Store leftovers baked tofu and fajita vegetables in an airtight container in the fridge for up to four days.
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- 1 (14-ounce) block extra firm tofu
- 3 bell peppers - sliced
- 1 yellow onion - sliced
- 6 tortillas
- Press the tofu for at least 30 minutes. The best method is to use a tofu press, but you can also press tofu by putting the block of tofu between two dish towels and placing something heavy on top - like a cast iron pan or a pile of cookbooks.
- While the tofu is being pressed, mix together the tofu sauce. Also, prepare the bell peppers and onions by slicing them then tossing with the oil and seasonings.
- Pre-heat the oven to 425°F degrees.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Slice the tofu into about ½ to 1-inch sticks. Lay the tofu on half of the baking sheet and the peppers & onions on the other half.
- Bake for 25-30 minutes. Halfway through the baking time, toss the peppers and onions. Flip the tofu and brush with more sauce.
- Assemble your fajitas.