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Keto Fajita Tofu in a Sheet Pan Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Vegan
Vegetarian
★★★★☆
4.9/5
(2109 reviews)
By Zylo Nutritionist Team
Keto Fajita Tofu in a Sheet Pan
Zylo Recipes

Description

Experience the vibrant flavors of the Southwest with this delightful fajita tofu recipe, a plant-based twist on a classic favorite. This dish transforms humble tofu into a protein powerhouse, perfect for a satisfying family dinner or a convenient meal prep option. Imagine tender, yet slightly crisp, cubes of tofu infused with a smoky, savory blend of spices, each bite bursting with authentic fajita flair.

The recipe features firm tofu, ensuring it holds its shape and absorbs the seasonings beautifully. Complementing the tofu are vibrant bell peppers and sweet onions, adding a touch of sweetness and a satisfying crunch. The colorful medley not only pleases the eye but also provides a wealth of vitamins and nutrients.

Baked separately, the tofu achieves a delightful golden-brown exterior, while the peppers and onions soften to perfection, their natural sweetness intensifying in the oven's heat. This versatile dish is incredibly easy to customize. Serve it over a bed of fluffy cauliflower rice for a lighter option, or pair it with creamy mashed avocado for a boost of healthy fats.

The possibilities are endless – add your favorite toppings like fresh cilantro, diced tomatoes, or a squeeze of lime juice to elevate the flavors even further. If you prefer a crispier tofu texture, simply pan-fry the seasoned tofu cubes until golden brown and slightly firm. This fajita tofu is an excellent choice for meal prepping.

Prepare a batch on Sunday and enjoy four delicious and ready-to-go lunches throughout the week. Its simple ingredients and straightforward cooking method make it a breeze to prepare, and the minimal cleanup is an added bonus. Whether you enjoy it in a bowl, use your favorite tortillas, or add your personal touch with your cherished garnishes, this tofu fajita is sure to become a staple in your kitchen.

Enhance with salsa or guacamole for an even tastier experience.

Preparation Time

Prep Time
5 min
Cook Time
15 min
Total Time
20 min

Nutrition Information

Per 1 bowl serving
C
Calories
350 Kcal
C
Carbs
12 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
18 g
C
Fats
25 g
Saturated Fats 4 g
Unsaturated Fats 18 g
Cholestrol 0 mg
Sodium 700 mg
Potassium 600 mg
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Ingredients

    1.
    Tofu, raw (not silken), not cooked, firm, not drained
    Tofu, raw (not silken), not cooked, firm, not drained
    300 g
    2.
    Red onion
    Red onion
    0.25 small
    3.
    Green bell peppers, raw
    Green bell peppers, raw
    0.25 small
    4.
    Red pepper
    Red pepper
    0.25 small
    5.
    Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
    6.
    Cumin, ground
    Cumin, ground
    1 tsp
    7.
    Paprika
    Paprika
    1.5 tsp
    8.
    Oregano, ground
    Oregano, ground
    1 tsp
    9.
    Salt
    Salt
    1 tsp
    10.
    Black pepper
    Black pepper
    0.5 tsp
    11.
    Avocado
    Avocado
    0.5 each
    12.
    Lemon
    Lemon
    1 tbsp
    13.
    Cilantro
    Cilantro
    2 tbsp
    14.
    Cauliflower Rice
    Cauliflower Rice
    2 servings

Instructions

    1.
    Preheat your oven to 375 Fahrenheit and line a baking sheet with parchment paper. Slice the red bell peppers, green bell pepper, and onion length-wise and add them to a bowl. Add 1 tbsp olive oil, ½ tsp paprika, ½ tsp oregano, and ¼ tsp salt, and toss to coat.
    2.
    Remove the tofu block from its package and wrap it in a clean kitchen towel. Press to release excess water, then cut it into 2 inch long pieces. Place the sliced tofu in a bowl and add 2 tbsp olive oil, 1 tsp paprika, 1 tsp cumin, ½ tsp oregano, ¾ tsp salt, and ½ tsp black pepper. Toss to coat.
    3.
    Transfer the seasoned tofu pieces to one-half of the prepared sheet in one layer. Spread the seasoned veggies next to the tofu—Bake for 10 minutes.
    4.
    Take the baking sheet out of the oven, remove the veggies, and place them on a plate. Flip the tofu pieces and bake for another 5 minutes. Take the pan out of the oven and let the tofu pieces cool.
    5.
    Add the avocado to a small bowl, and mash it until your desired texture. Add the lemon juice, and season it with salt and pepper. Taste and adjust seasoning if needed. Set aside.
    6.
    To assemble your fajita bowl, add ½ serving of cauliflower rice to the bottom of the bowl and add ¼ of the baked tofu and ¼ of the veggies. Add 1 tbsp of the mashed avocado, and garnish with fresh cilantro leaves. Serve immediately.