Vegan Sheet Pan Fajitas with Chipotle Lime Tofu

GFGluten FreeGRGrain FreeNFNut FreeVVegan

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These Vegan Sheet Pan Fajitas with Chipotle Lime Tofu come together using only your oven and a sheet pan! Perfect for a weeknight dinner with easy cleanup.

Most of you should know by now that I am a fan of efficiency and convenience when it comes to cooking. In other words, I want the easiest (and laziest) recipe possible, but I still want it to taste good.

I’d say these Vegan Sheet Pan Fajitas with Chipotle Lime Tofu are right up my alley…

roasted vegetables and tofu on baking sheet

I originally saw the “Sheet Pan Fajita” concept a while ago — probably in some Facebook recipe video during a mindless social media scroll. While I don’t remember much about that recipe, I do remember that it used animal protein – which, as most of you should also know, I am not about. 

So with only a vague idea of what I was doing and a determination to use plants instead of our furry friends, I set off to recipe test!

roasted vegetables and tofu on baking tray with tortillas and salsa

While that previous sentence does not sound very promising, I can assure you that this recipe is BANGIN.’ The veggies are flavorful, the tofu is crispy, and the wonderful odors that emit from your oven will attract everyone to the kitchen. Or at least, that’s what they did with my roommate 😉

I haven’t even mentioned that Chipotle Lime Tofu = an amazing flavor combination that shall be on repeat for the foreseeable future. Why didn’t I think of this sooner?

vegan sheet pan fajitas with lime wedges and salsa

These Vegan Sheet Pan Fajitas are so dang easy to make, but pack a major flavor punch! You can serve them with some warmed Tortillas, Salsa, and Cilantro, like I did, or alongside some Rice or Quinoa for a heartier meal. Either way, I hope you love them as much as I did!

tortilla filled with tofu, roasted vegetables, and a lime wedge

A Few Final Thoughts:

  • Feel free to add in extra veggies here – Zucchini or Yellow Squash would be great!
  • You don’t have to “divide” the sheet pan by vegetable, but I would actually recommend it. It makes it a lot easier to assemble your fajitas with your desired proportions afterwards.
  • This recipe stores well and would be great for Meal Prep! I would only suggest storing the Tofu in a separate container, to prevent it from getting soggy.

If you’re looking for more Easy Vegan Dinners, you’ll also love this One Pot Spinach & Artichoke Pasta and this Easy Vegan Pad Thai!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Vegan Sheet Pan Fajitas with Chipotle Lime Tofu

These Vegan Sheet Pan Fajitas with Chipotle Lime Tofu come together using only your oven and a sheet pan! Perfect for a weeknight dinner with easy cleanup.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 2-3 Servings 1x

Ingredients

Scale

For the Fajita Vegetables:

  • 3 Portobello Mushroom caps, sliced into ½” strips
  • 1 Large or 2 Small Yellow Onions, cut in half and sliced into strips
  • 3 Bell Peppers, sliced (I used 1 Red, 1 Yellow, and 1 Orange)
  • 2 tsp Tamari
  • 1 ½ tsp Chili Powder, divided
  • ¾ tsp Cumin, divided
  • Cayenne Pepper (Optional)
  • Salt and Pepper, to taste

For the Chipotle Tofu:

  • 1 block Extra Firm Tofu, pressed and cut into cubes
  • Juice of 1 Lime (see notes)
  • 1 tbsp Nutritional Yeast
  • ½ tsp Chipotle Powder (reduce to ¼ tsp for less heat)
  • ½ tsp Salt

Recommended Toppings: (Optional)

  • ~9 Small Tortillas
  • Cilantro
  • Salsa
  • Avocado
  • Fresh Lime Wedges
  • Rice or Quinoa, to serve on the side

Instructions

  1. Preheat the oven to 400F while you chop the Vegetables and press the Tofu.
  2. Grease 2 baking trays, or line with a Silicone mat.
  3. Add the sliced Onions to a large bowl, and season with Salt and Pepper. Stir well, then add the Onions to the Baking Tray(s).
  4. Next, add the sliced Portobello Mushroom to the same bowl, and season with the Tamari, 1/2 tsp Chili Powder, and 1/4 tsp Cumin. Mix well, then place the Mushrooms on the Baking Tray(s).
  5. Add the sliced Peppers to the same bowl, then season with the remaining Chili Powder, Cumin, Cayenne Pepper, and 1/2 tsp Salt. Mix well, and divide on the Baking Trays.
  6. Finally, give the bowl a quick rinse. Add the cubed Tofu, Lime Juice, Nutritional Yeast, Salt, and as much (or little) of Chipotle Seasoning as you would like, and give it a good stir until the Tofu is well-coated. Place on the Baking Tray with the other Vegetables.
  7. Bake for 30-35 minutes, taking the trays out of the oven after 15 minutes to flip the vegetables and tofu. Also, make sure to switch whatever tray was on the top rack of the oven!
  8. Once the Tofu is crispy, remove from the oven and serve as desired. If you are serving with tortillas, I would recommend heating them up in the final few minutes of Vegetable roasting.

Notes

  • If you only have access to smaller Portobello Mushrooms, I would use about 8-9 oz. of them
  • The Chipotle Lime tofu has a mild Lime flavor to it, but if you would like to increase it, add the zest of half or all of the Lime to the Tofu with the juice.

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vegan sheet pan fajita tray and taco on plate

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. This recipe is amazingly tasty, especially considering how quick and easy it is. I make it regularly and am always happy when I do!

  2. Thank you for this! We Love this recipe and have made it several times (without the tofu). I am curious if they plan on adding zucchini, how do you think I should do that?

    1. Glad you’re enjoying it! You could potentially replace the tofu with zucchini and treat it the way the tofu was meant to be treated!

  3. THIs is excellent! The red peppers stood out like never before. I didn’t have any mushrooms but I will next time. Thanks for giving me new flavor ideas to cook with! you do a great job!
    Cindy

  4. Yum! I cannot wait to try this recipe out, thanks for the share. Love checking out your blog, keep up the posts!

  5. Oh wow, this is how my mother used to make fajitas too! Brings back so many memories because she doesn’t cook as much anymore! Luckily, I can always make them myself when I need to. I can eat so many fajita-seasoned bell peppers and onions that it’s not even funny. Same with chipotle tofu!

    1. Good catch, Erin! It should be added with the seasonings to help them stick 🙂 I just updated the recipe!