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Sheet Pan Tofu & Veggie Fajitas


Prep Time: 15 mins

Total Time: 40 minutes

Makes: 4 serving


  • 1 tsp Chili Powder

  • 1 tsp Cumin, ground

  • 1/2 tsp Oregano

  • 1/2 tsp Paprika

  • 1/2 tsp Black Pepper, ground

  • 1/4 tsp Salt

  • 1/2 tsp Garlic Powder

  • 1/2 tsp Onion Powder


  1. Combine all ingredients in a small bowl and set aside.


  • 1  1/2 lb Tofu, extra firm, drained & sliced

  • 1 Red Bell Pepper, Sliced

  • 1 Green Bell Pepper, Sliced

  • 1 White Onion, sliced

  • 2 Cloves Garlic, minced

  • 2 Tbs Olive Oil

  • 1/4 cup Cilantro, Chopped



  1. Preheat oven to 425° Fahrenheit.

  2. Line a large sheet tray with parchment paper.

  3. Wash and cut all vegetables.


  1. Spread tofu, peppers, onion, and garlic on the sheet tray. Pour the olive oil and spice blend over the pan and toss together with hands.

  2. Bake in the oven for 25 minutes or until vegetables are tender. Remove from oven.

  3. Finish with cilantro and serve with Lime-Yogurt Sauce and Pico de Gallo.

INGREDIENTS: Lime Yogurt Sauce

  • 1 cup Greek Yogurt, plain, non-fat

  • 1/4 tsp Chili Powder

  • 1/2 Lime, Juiced and Zested

DIRECTIONS: Lime Yogurt Sauce

  1. While Fajitas are cooking, combine all ingredients in a bowl and reserve until service.

INGREDIENTS: Pico de Gallo

  • 3 Tomatoes, diced

  • 1/4 White Onion, diced

  • 2 Tbs Cilantro, Chopped

  • 1/4 Jalapeno Pepper

  • 1/2 Lime, Juiced and Zested

  • 1 Clove Garlic, Minced

DIRECTIONS: Pico de Gallo


  1. Wash and cut vegetables.


  1. While fajitas are cooking, combine ingredients in a bowl and reserve until service.

Note: I LOVE the spice blend in this recipe. I love it so much that I quadruple the measurements and refill an empty cleaned spice jar. Don't forget to label the jar. This blend is delicious over sautéd canned beans, leftover chicken, beef, fish....

Recipe Source: Living Plate RX


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