35m$12.60Tofu Mushroom Fajita Wraps
Sheet-pan tofu, cremini mushrooms, peppers, and onion tucked into warm tortillas for an easy vegan lunch or dinner.
- Energy
- 507 calories per serving
- Protein
- 19 g per serving
- Carbs
- 71.6 g per serving
- Fat
- 16.1 g per serving
- Sodium
- 1438 mg per serving
Shopping options
Avocado oil
3 Tablespoon
Private Selection™ Avocado Oil
9%
Cremini mushrooms
8 Ounce
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
33%
Yellow onion
1 Count
Kroger® Yellow Onion 3 lb Bag
11%
Vegan flour tortillas
8 Each
Mission Super Soft Flour Tortillas, Soft Taco Size, 10 Count
80%
Red bell pepper
1 Count
Organic Fresh Red Bell Pepper
100%
Extra-firm tofu
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Fresh cilantro
0.25 Cup
Soli Organic™ Cilantro Bunch
14%
Lime juice
1 Tablespoon
Kroger® 100% Lime Juice
3%
Yellow bell pepper
1 Count
Fresh Yellow Bell Pepper
100%
Fine salt
0.5 Teaspoon
Kroger® Salt
0%
Fajita seasoning
2 Tablespoon
Kroger® Fajita Seasoning Mix
52%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- cremini mushrooms-8 oz
- red bell pepper-1 large
- yellow bell pepper-1 large
- yellow onion-1 medium
- vegan flour tortillas-8 each
- fresh cilantro-0.25 cups
- avocado oil-3 tbsp
- fajita seasoning-2 tbsp
- lime juice-1 tbsp
- fine salt-0.5 tsp
Preheat the oven to 425°F and line the rimmed sheet pan with parchment paper. Pat the tofu dry, cut it into 1/2-inch strips, slice the mushrooms, slice both bell peppers, slice the onion, and chop the cilantro.
Keep the chef’s knife blade angled away from fingers while slicing and chopping.
On the sheet pan, combine tofu, mushrooms, peppers, and onion with avocado oil, fajita seasoning, and salt. Spread into an even layer so the vegetables roast instead of steam.
Roast for 15 minutes, then carefully turn the tofu and vegetables with a spatula. Continue roasting until the tofu is lightly browned and the vegetables are tender with browned edges, about 6 to 8 minutes more.
Use oven mitts when handling or turning food on the hot rimmed sheet pan.
Drizzle the filling with lime juice and scatter with fresh cilantro directly on the sheet pan.
Push the fajita filling to one side of the sheet pan, stack the tortillas on the open side, and return the pan to the oven until the tortillas are warm and pliable, about 1 to 2 minutes.
Use oven mitts when returning the hot sheet pan to the oven or removing it.
Fill the warm tortillas with the sheet-pan tofu mushroom fajita mixture and serve immediately.
Let the tortillas cool briefly before handling if they feel too hot.
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