Roast Tofu or Chicken Fajitas
Elevate your fajita game with this irresistible Roast Tofu or Chicken Fajitas recipe! Perfectly seasoned tofu or tender chicken is roasted alongside a vibrant medley of red, green, and yellow bell peppers, plus red onions, for a delightfully smoky and caramelized flavor. This sheet-pan meal comes together in just 45 minutes, thanks to a hassle-free prep process and a medley of bold spices like chili powder, cumin, and paprika. A zesty drizzle of lime juice and a sprinkle of fresh cilantro add the perfect finishing touch. Serve with warm tortillas and your favorite toppings—think creamy avocado or tangy salsa—for a mouthwatering, customizable meal that's perfect for weeknights or casual gatherings. This recipe is not only versatile but also easily suits vegetarians or meat lovers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams Extra-firm tofu (or chicken breast)
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 8 small Tortillas
- 2 tablespoons Fresh cilantro
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
If using tofu, press the tofu block between two plates with a heavy object on top for 10-15 minutes to remove excess moisture. If using chicken, trim any excess fat and cut into thin strips.
Slice the red, green, and yellow bell peppers into thin strips. Cut the red onion in half and slice into thin wedges.
In a large bowl, combine the tofu (cubed) or chicken strips, sliced bell peppers, and onion wedges.
Add olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper to the bowl. Toss everything together until the ingredients are well coated.
Spread the mixture evenly on the prepared baking sheet, ensuring the tofu or chicken and vegetables are not overcrowded.
Roast in the oven for 20-25 minutes, flipping halfway through the cooking time, until the edges of the tofu or chicken are golden and the vegetables are tender.
Remove from the oven and drizzle with lime juice. Sprinkle fresh cilantro over the top for garnish.
Warm the tortillas in a dry skillet or in the oven wrapped in foil.
Serve the roasted tofu or chicken and vegetables with the warm tortillas. Add optional toppings like avocado, sour cream, salsa, or shredded cheese if desired. Enjoy!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3787 mg | 165% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 25.1 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3455 mg | 266% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2954 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
