Sheet Pan Fajitas with Tofu
INGREDIENTS
- 12 oz (350 g) extra-firm tofu
- 1 red onion, sliced into 8 wedges
- 1 large red bell pepper, sliced
- 1 large orange or yellow bell pepper, sliced
- 5 cups (1.25 L) cauliflower florets
- 1 Tbsp (15 mL) grapeseed oil or avocado oil
- 1 tsp (5 mL) dried oregano
- 1 1/2 tsp (7 mL) smoked paprika
- 1 tsp (5 mL) cumin
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) onion powder
- 1/2 tsp (2 mL) salt
- Juice of 1/2 lime
DIRECTIONS
01
Preheat oven to 400 F (200 C).
02
Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Top with another cutting board or flat object and place a heavy object on top. Press for at least 10 minutes to extract liquid from tofu.
03
Slice tofu into 1 in (2.5 cm) strips. In large bowl, place tofu, onion, bell peppers, and cauliflower. Toss with oil and then toss with dried oregano, smoked paprika, cumin, garlic powder, onion powder, and salt.
04
To rimmed baking sheet, add vegetables and tofu. Bake for 35 minutes, until vegetables are tender and darkened, stirring once halfway. Squeeze on lime juice before serving.
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