These sheet pan fajita tofu bowls are going to be in your steady meal prep rotation. Healthy, delicious, and easy. They check all the boxes! Serve it as a simple dinner idea or a healthy lunch for work or on the go!
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Fajita Tofu Bowls
Don’t forget, if you’re looking to establish healthy habits (like adding more vegetables to your diet in fun and tasty ways) be sure to secure a spot in the 30 Days to a Healthy Habits Challenge.
I’m new to the world of tofu. It wasn’t a food that bought, but over the past 4 months it’s become a common ingredient on my shopping list.
I like tofu because it’s low cost (even the organic variety) and it’s super quick to cook. It works well for me for my lunches because it’s quick and I’m usually pretty hangry much lunchtime.
What is tofu?
Tofu is basically soy squeezed together. It’s a plant based protein that doesn’t take long to cook (a few minutes per side to brown up).
A lot of the tofu sold in the US is genetically modified (aka GMO) [source], so if that matters to you, you can opt for the organic variety. You can find this for just over $2 at your local store or Costco has a three pack available as well.
What kind of tofu should you buy?
This comes down to preference, but I prefer (and always cook with) extra firm tofu.
I don’t like my tofu too soft and I find the texture of extra firm similar to sausages. I know, that seems odd but it’s good.
How to prep tofu
Tofu is packed in water and if you want a nice crunch or browning you will need to squeeze it.
I do this by wrapping the tofu in cloth or layers of paper towels and press.
I do this until the tofu is fairly dry. You could also use a tofu press.
Another note I’d like to add is to season your tofu before you cook it. Tofu is tasteless and bland, so the longer it marinates or sits with a rub, the better. It takes on the flavors it’s being cooked with really easily.
While you can cook the tofu without marinating it if you have the time I highly advise you do it! It totally makes a lot of difference and helps to infuse a lot of flavor to the tofu.
Tips to make this recipe no fuss
I always use canned black beans. It’s easy, there’s no cooking or soaking involved. Simply drain and rinse them.
As for the rice, I like to meal prep rice ahead of time for the week so I can just measure it out into what I need. However, you could use brown minute rice if you’re super short on time.
Don’t like rice?
You can swap it for quinoa, couscous, or use riced cauliflower.
Not vegan or not a fan of tofu?
You can swap the plant based protein for chicken or pork.
How to make sheet pan tofu fajitas
Don’t be overwhelmed with the long list of ingredients, they’re just spices (and more than likely you have it all on hand). It’s so simple and so delicious.
It’s funny how sometimes we take for granted the simple recipes of just spices and lime juice in lieu of a high-calorie sauce. These simple (and very little calorie) ingredients are bright and flavorful.
More meal prep recipes to inspire your menu:
Don’t forget to read up on these food prep tips for busy moms.
Sheet Pan Fajita Tofu Bowls
For the tofu:
For the fajita veggies:
- 1 green pepper sliced
- 1 red onion sliced
- 1 flour tortilla cut into triangles
For the bowls:
- 1 cup black beans cooked and rinsed
- 1 cup rice cooked
- 1 lime
- cilantro optional
- Prepare the tofu. In a bowl combine olive oil and spices. Add the diced tofu and ideally let it marinate for 30 minutes to overnight.
- Preheat oven to 350 degrees. Transfer the marinated tofu to a sheet pan. Add the green pepper and sliced onion and toss to combine with the oil and spices. Take to the oven and bake for 35 minutes, tossing halfway through. Place then flour tortillas in the oven at the same time and toast for 10 minutes.
- Remove from the oven.
- Assembly the bowls. Add 1/4 cup of rice and beans each to each bowl. Top with tofu and fajita veggies and serve with lime wedges and tortillas. Sprinkle some chopped cilantro on top.