These oven-baked tofu fajitas are packed with flavor and make a satisfying vegetarian main. Marinated tofu roasted with peppers and onions gets golden at 425°F on a single sheet pan. A quick avocado crema brightens everything—top with your favorites for an easy, nourishing weeknight dinner.
If sizzling fajitas are on your mind—like those classic Mexican restaurant platters—I’m totally here for it. Fajitas let everyone customize their own plate: tuck the filling into a tortilla, pile it on rice, or enjoy it straight from the pan.
Like my skillet portobello fajitas, these baked tofu fajitas are simple and seriously flavorful. Marinated tofu and roasted veggies folded into warm tortillas with shredded cheese and avocado crema is basically my dream meal. Try it—you’ll want to make it again.
Key ingredients explained
- Store-bought taco seasoning: Saves time and brings the bold, zesty flavor and salt. You can use a pre-made blend or mix your own spices if you prefer.
- Super-firm, pressed tofu: Gives a chewy, meaty texture ideal for fajitas. If using extra-firm tofu, press it before marinating to remove excess water.
- Bell peppers and onion: Essential for fajitas. If your peppers are large, use two so the vegetables roast instead of steaming—browning adds key flavor.
- Lime juice and soy sauce: Marinating the tofu—even 30 minutes, ideally 2 hours—adds depth. The citrus and umami help the tofu absorb flavor and avoid blandness.
How to make them
She’s STUNNING.
Holler in the comments if you make this!
Crazy Flavorful Baked Tofu Fajitas with Veggies
5 from 3 reviews
- Author: Alexis Joseph, MS, RD
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3–4 servings
- Category: Main Meals
- Method: Oven
- Cuisine: Mexican-Inspired
- Diet: Vegan
Description
These baked tofu fajitas roast up deeply flavored and filling. Marinate the tofu, spread it and the vegetables on a lined sheet pan, and roast at 425°F until caramelized. The avocado crema adds creaminess and brightness—serve with tortillas, rice, or your preferred toppings.
Note: prep time does not include 30 minutes–2 hours of marinating. You can skip the marinate in a pinch, but letting the tofu sit yields better flavor.
Ingredients
Units
Scale
For the tofu:
- 14 oz block super-firm pressed tofu, cubed into ½–1 inch pieces
- ½ tbsp low-sodium soy sauce
- ½ tbsp lime or lemon juice
- 1 tbsp extra-virgin olive oil
- 2 tbsp mild taco seasoning
For the veggies:
- 3 small bell peppers (or 2 large), chopped into 1-inch chunks or thinly sliced
- 1 small red onion (or ½ large), chopped into 1-inch chunks or thinly sliced
- 2 tbsp extra-virgin olive oil
- 2 tbsp mild taco seasoning
For the avocado crema:
- 1 medium ripe avocado
- 1 small jalapeño, seeds and ribs removed (optional)
- ¼ cup plain Greek yogurt (2% or full fat recommended)
- ⅓ cup cilantro
- 2 tbsp lime juice
- ½ tsp kosher salt
- ¼ tsp ground coriander
- ¼ cup water, more to thin as needed
- For serving: tortillas, guacamole, shredded cheese, salsa, lime wedges, etc.
Instructions
- Place cubed tofu in a mixing bowl. Add soy sauce, lime juice, and olive oil; toss to combine. Sprinkle the taco seasoning over the tofu and toss again. Cover and refrigerate to marinate for at least 30 minutes, ideally 2 hours.
- Preheat the oven to 425°F. Line an extra-large sheet pan (or two regular pans) with parchment paper for easy cleanup. Arrange the tofu in an even layer on one side of the sheet pan.
- In the same bowl, add the chopped peppers and onion. Toss with olive oil and taco seasoning until well coated. Spread the vegetables on the other side of the sheet pan, spaced so they can brown. Roast for about 30 minutes, stirring or flipping halfway through, until tofu and veggies are golden and slightly caramelized.
- While the sheet pan roasts, make the avocado crema. Combine avocado, jalapeño (if using), Greek yogurt, cilantro, lime juice, salt, coriander, and water in a blender. Blend until smooth, adding a little more water if you want a thinner consistency. Taste and adjust seasoning.
- Serve the roasted tofu and veggies with avocado crema in warm tortillas or over rice. Top with shredded cheese, salsa, lettuce, or any favorites. Store tofu-veg mixture and crema separately in the refrigerator for up to 4 days.
Equipment
extra large sheet pan