Tofu Mushroom Fajita Wraps

Ingredients

• 14 Ounce Extra-firm tofu - 14 oz, Cut into 1/2-inch strips.
• 8 Ounce Cremini mushrooms - 8 oz, sliced
• 1 Count Red bell pepper - 1 large, Sliced before roasting.
• 1 Count Yellow bell pepper - 1 large, Sliced before roasting.
• 1 Count Yellow onion - 1 medium, Sliced before roasting.
• 8 Each Vegan flour tortillas - 8 medium, Warmed until pliable before filling.
• 3 Tablespoon Avocado oil - 3 tablespoons
• 2 Tablespoon Fajita seasoning - 2 tablespoons
• 0.5 Teaspoon Fine salt - 1/2 teaspoon
• 1 Tablespoon Lime juice - 1 tablespoon
• 0.25 Cup Fresh cilantro - 1/4 cup, chopped

Instructions

1. Preheat and prep

   1. *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.

2. Season on the sheet pan

   2. 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.

3. Roast the filling

   3. 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.

4. Finish with lime and cilantro

   4. Drizzle the filling with *lime juice* and scatter with *fresh cilantro* directly on the sheet pan.

5. Warm the tortillas

   5. 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*.

6. Fill and serve

   6. Fill the warm tortillas with the *sheet-pan tofu mushroom fajita mixture* and serve immediately.