Sheet Pan Fajita Tofu Bowls
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!
Servings: 4 servings
For the tofu:
- 1 350g block extra firm tofu diced (12 ounces)
- 3 Tbsp olive oil
- 1 Tsp paprika
- 1 Tsp garlic powder
- ½ Tsp cumin
- ½ Tsp oregano
- salt and pepper to taste
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.
Make it lower carb:
You can reduce the carbohyrates in this bowl by leaving out the tortilla strips and swapping the cooked rice for cauliflower rice.
Don't like rice?
You can swap it for quinoa, couscous, or use riced cauliflower.
If you don't like tofu, swap it with chicken or pork!
Serving: 1bowl | Calories: 373kcal | Carbohydrates: 30g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 222mg | Potassium: 287mg | Fiber: 5g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 32mg | Calcium: 46mg | Iron: 2mg