Tofu Mushroom Fajita Wraps
Sheet-pan tofu, cremini mushrooms, peppers, and onion tucked into warm tortillas for an easy vegan lunch or dinner.
- dinner
- lunch
- one-pan
- plant-based
- sheet-pan
- tofu
- 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
Yellow onion · 1 Count
Jumbo Yellow Onions
100%
Details
Yellow bell pepper · 1 Count
Fresh Yellow Bell Pepper
100%
Details
Red bell pepper · 1 Count
Fresh Red Hothouse Bell Pepper
100%
Details
Fajita seasoning · 2 Tablespoon
Kroger® Fajita Seasoning Mix
52%
Details
Cremini mushrooms · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
33%
Details
Fresh cilantro · 0.25 Cup
Soli Organic™ Cilantro Bunch
14%
Details
Avocado oil · 3 Tablespoon
Chosen Foods 100% Pure Avocado Oil
9%
Details
Vegan flour tortillas · 8 Each
Kroger® Soft Taco Size Flour Tortillas
8%
Details
Lime juice · 1 Tablespoon
Santa Cruz Organic Pure Lime 100% Juice Bottle
3%
Details
Fine salt · 0.5 Teaspoon
Morton® Iodized Table Salt
0%
Details
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-1/4 cup
- avocado oil-3 tablespoons
- fajita seasoning-2 tablespoons
- lime juice-1 tablespoon
- fine salt-1/2 teaspoon
Preheat to 425°F with racks in upper and lower thirds. Line 18-by-13-inch rimmed pans with heat-rated parchment. Pat tofu dry, cut into ½-inch strips, slice vegetables and chop cilantro. Use ready-to-eat vegan tortillas.
Keep the chef’s knife blade angled away from fingers while slicing and chopping.
Divide tofu and vegetables among pans. Toss with the oil, fajita seasoning and salt, sharing evenly, and spread in single layers.
Roast for 15 minutes, turn pieces and swap rack positions. Roast 6–8 minutes more, until vegetables are tender with browned edges and tofu lightly browned.
Use oven mitts when handling or turning food on the hot rimmed sheet pan.
Add lime juice and cilantro across the filling. Transfer to a heatproof 4-quart bowl and cover while warming tortillas.
Reduce oven to 350°F. Wrap tortillas in small foil packets and warm on an empty pan for 8–10 minutes, until the center tortillas are warm and pliable. Follow package directions if different; open carefully for steam.
Use oven mitts when returning the hot sheet pan to the oven or removing it.
Divide filling among warm tortillas and roll into wraps. Serve excess filling alongside and serve promptly.
Let the tortillas cool briefly before handling if they feel too hot.
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