Sheet-Pan Tofu Fajita Lunch Plates
Plant-based sheet-pan tofu fajita lunch plates with mini sweet peppers, yellow onion, corn tortillas, and lime. This vegan, gluten-free lunch is simple to prep and pack for meal-ready plates.
- Gluten-Free
- lunch
- meal prep
- plant-based
- sheet-pan
- Soy
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
- extra-firm tofu · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Details
- lime · 1 Count
Fresh Large Limes - Each
100%
Details
- canned black beans · 15 Ounce
Kroger® Black Beans
97%
Details
- mini sweet peppers · 12 Ounce
Kroger® Mini Sweet Peppers
75%
Details
- gluten-free fajita seasoning · 2 Tablespoon
McCormick Fajita Seasoning Mix
60%
Details
- corn tortillas · 8 Count
Kroger® Soft Traditional White Corn Tortillas
27%
Details
- fresh cilantro · 0.25 Cup
Soli Organic™ Cilantro Bunch
14%
Details
- yellow onion · 1 Count
Kroger® Yellow Onion 3 lb Bag
11%
Details
- avocado oil · 2 Tablespoon
Private Selection™ Avocado Oil
6%
Details
- kosher salt · 0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- canned black beans-15 oz
- extra-firm tofu-14 oz
- yellow onion-1 large
- fresh cilantro-1/4 cup
- avocado oil-2 tablespoons
- gluten-free fajita seasoning-2 tablespoons
- mini sweet peppers-12 oz
- corn tortillas-8 tortilla
- lime-1 large
- kosher salt-1/2 teaspoon
Preheat the oven to 425°F and line a sheet pan with parchment paper. Press the tofu, cut it into 3/4-inch cubes, halve and seed the mini sweet peppers, slice the yellow onion, rinse and drain the black beans, cut the lime into wedges, and chop the cilantro.
Keep fingers tucked away from the chef's knife while cutting peppers, onion, lime, and cilantro.
In a mixing bowl, toss the tofu, peppers, and onion with avocado oil, fajita seasoning, and salt until evenly coated; spread everything in a single layer on the sheet pan.
Roast for 15 minutes, stir gently, then scatter the black beans onto the pan and roast until the tofu edges are lightly browned and the vegetables are tender, 8 to 10 minutes more.
Use oven mitts when handling the hot sheet pan.
Wrap the corn tortillas in foil and place them on the oven rack for the last 5 minutes of roasting, until warm and pliable.
Use caution when placing or removing foil-wrapped tortillas from the hot oven rack.
Divide the tofu fajita mixture among 4 lunch plates with 2 tortillas each; finish with fresh lime juice and chopped cilantro.
For meal prep, divide tofu mixture into shallow containers and refrigerate promptly at 40°F (4°C) or below, within two hours, or one hour above 90°F (32°C). Store tortillas separately. Reheat the tofu mixture to 165°F (74°C) throughout.
Refrigerate cooked tofu and vegetables within 2 hours and reheat leftovers to 165°F before serving.
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