This sheet pan tofu fajitas recipe is a simple, flavorful way to enjoy an easy gluten-free, vegan-friendly Taco Tuesday dinner. Crispy crumbled tofu roasted with bell peppers, red onion and black beans gets brightened with lime and served in warm tortillas. Top with avocado, salsa and fresh cilantro for a quick, satisfying meal the whole family will love.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- Instructions
- Leftovers & Storage
- Recipe FAQs
- Recipe Card
Why this recipe works
This one-pan tofu fajitas recipe is built for convenience and flavor. By crumbling firm tofu and roasting it alongside sliced bell peppers and red onion, you get a mix of textures and concentrated, smoky Mexican-inspired seasoning without extra effort. Tamari (gluten-free soy sauce) adds umami while lime juice brightens the finished dish. Black beans boost protein and fiber, making these fajitas filling and balanced.
Because everything roasts together on a sheet pan, cleanup is minimal and the method scales easily for meal prep or feeding a crowd. The simple spice blend—paprika, ground coriander, cayenne and garlic—gives the tofu and vegetables a familiar taco-like flavor without relying on packaged mixes.
Ingredients to make One Pan Tofu Fajitas
- Veggies: 1 red bell pepper, 1 green bell pepper, and 1 red onion, thinly sliced. Use any combination of peppers you like for color and taste.
- Firm tofu: 300–400g extra-firm or firm tofu, well drained and pressed to remove excess liquid.
- Black beans: 1 can, drained and rinsed.
- Dry spices: 1 tbsp paprika, 1 tsp ground coriander, 1/2 tsp cayenne (adjust to taste), 1/2 tsp garlic granules (or 2 crushed garlic cloves), pinch of chili flakes, salt and pepper to taste.
- Tamari: 2 tbsp (gluten-free soy sauce) to add savory depth.
- Olive oil: 1 tbsp (or avocado oil) to help roasting and flavor.
- Lime juice: Juice of 1 lime to finish and brighten the flavors.
- Tortillas: 6 tortillas (gluten-free corn or your preferred choice).
See the recipe card below for full ingredient amounts and a printable version.
Substitutions
- No tofu? Replace it with tempeh, extra black beans or chickpeas. If you eat animal protein, cooked chicken or shrimp work well too.
- More vegetables: Add sliced mushrooms, zucchini, squash, aubergine or even diced sweet potato for variety.
- Gluten-free needs: Use tamari and gluten-free tortillas to keep this meal safe for gluten-sensitive diners.
Variations
- Top with crumbled feta or a plant-based cheese if you tolerate dairy.
- Add sliced jalapeños or pickled chilies for extra heat.
- Serve the fajita mixture over cauliflower rice or a grain bowl instead of tortillas.
- Turn into quesadillas by placing filling inside tortillas with shredded cheese and grilling briefly.
Instructions to make One Pan Tofu Fajitas
Step 1: Drain and press the tofu according to package instructions to remove excess moisture. Slice the peppers and onion and place them in a large mixing bowl.
Step 2: Crumble the pressed tofu into the bowl with the vegetables. Add the black beans, spices, tamari, olive oil, lime juice, salt and pepper. Toss gently until everything is evenly coated.
Step 3: Spread the tofu and vegetable mixture in a single layer on a large baking tray. Roast in a preheated oven at 200°C (390°F) for about 30 minutes, stirring once halfway, until the vegetables are tender and the tofu develops some color.
Step 4: Warm the tortillas, fill them with the roasted tofu and veggie mixture, and finish with your favorite toppings such as chopped avocado, salsa and fresh coriander. Serve immediately.
Hint: Avoid over-stuffing tortillas to prevent them from tearing. If needed, double up tortillas for a sturdier wrap.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or oven to revive texture. You can freeze the cooked mixture, but texture may soften slightly after thawing—flavor remains good.
Recipe FAQs
Yes. This recipe stores well in portioned containers for lunches or quick dinners. Pack fresh toppings separately and add them when serving to keep textures bright.
Cooked tofu freezes, but it may become softer or slightly more crumbly after thawing. If freezing, store in a sealed container and use within 1–2 months for best quality.
One Pan Tofu Fajitas — Recipe Card
One Pan Tofu Fajitas
Serves: 4 | Prep: 5 minutes | Cook: 30 minutes | Total: 35 minutes
Ingredients
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 red onion, sliced
- 300–400g firm tofu block, drained and pressed
- 1 can black beans, drained and rinsed
- 1 tbsp paprika
- 1 tsp ground coriander
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp garlic granules (or 2 crushed cloves)
- Pinch of chili flakes
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp olive oil
- Juice of 1 lime
- Pinch of salt & pepper
- 6 tortillas (gluten-free if required)
Instructions
- Press and drain the tofu, then crumble it into a large bowl. Add sliced peppers and onion.
- Add black beans, spices, tamari, oil, lime juice, salt and pepper. Gently mix to combine.
- Spread the mixture on a large baking tray and roast at 200°C (390°F) for 30 minutes, stirring once halfway.
- Warm tortillas, fill with the roasted mixture and top with avocado, salsa and fresh coriander. Serve immediately.
Notes
- Chop vegetables evenly for consistent cooking.
- Extra-firm tofu works best for structure; pressing removes moisture and improves texture.
- To air fry, reduce cook time by about 10 minutes and check for desired browning.
Nutrition (per serving, approximate)
Calories: 349 kcal | Carbohydrates: 38 g | Protein: 22 g | Fat: 13 g | Fiber: 9 g | Sugar: 5 g