Baked tofu fajitas are a flavorful and easy hands-off meal that’s perfect for busy weeknight cooking. They take less than an hour from chop to finish.
Normally, you make tofu fajitas on the stovetop, but my baked version is just as delicious and way more hands-off. It’s perfect for busy weeknights when you need to get a meal on the table but you also need to load the dishwasher and get some laundry going.
Table of Contents
More Baked Tofu Goodness: Twice-Baked BBQ Tofu, The Best Baked Buffalo Tofu Bites
How to Make Tofu Fajitas in the Oven
Baking your fajitas is as easy as making roasted vegetables. Start by preparing your tofu (more on that below). Then, slice some onions and bell peppers.
Throw everything into the oven, and serve them up with your favorite fajita toppings.
Preparing the Tofu
Pressing your tofu is mission critical in this recipe. Pressing out the excess water gives your tofu that dense, chewy mouthfeel that you’re looking for, and the EZ Tofu Press does a really great job pressing tofu quickly and evenly.
The EZ Tofu Press is easy to use and easy to clean. It’s dishwasher safe, but it only takes a minute to wipe it clean with a soapy kitchen towel, so I rarely put mine in the dishwasher.
From prep to cleanup, it makes pressing your tofu fast, consistent, and easy!
Getting the water out not only improves the texture of your tofu, but it makes room for the tofu to soak up that yummy fajita spice mix.
After you press your tofu, slice it up into small strips. You want the pieces to be thin rectangles, so they’ll be easy to pile into your tortillas and eat.
After you slice the tofu, toss it in a simple, 8-ingredient fajita marinade. The marinade is what brings the good flavor to this dish. It’s packed with chili powder, paprika, and garlic for maximum deliciousness.
Marinate for 10 minutes, then toss in the peppers and onions and bake to perfection!
Tofu Fajitas Toppings Ideas
What makes tofu fajitas fun — at least in my estimation — is the toppings. Set the toppings out on the table, so everyone can dress their own fajitas just how they like them!
I love meals with lots of toppings, partly because it’s just plain fun to pile them onto my plate. But I also like that it seems to get my kid more excited about the food. Kids don’t get to make a lot of their own food choices, so choosing toppings feels like a real treat and gives them a sense of control.
These are the toppings that I like to use, but definitely consider them a jumping-off point!
- vegan cheese shreds
- Pickled Jalapeno Guacamole
- salsa fresca
- green onions
- chopped tomatoes
- fresh or pickled jalapenos
You can follow my lead or choose your own fajita adventure. There is no wrong answer when you’re loading deliciousness into a tortilla!
How to Store and Reheat
The cooked tofu fajitas will keep in an airtight container for 3 days in the refrigerator.
To reheat, you can either warm the mix in the microwave or pop the pan into a 350F oven for 10 minutes to warm it back up.
Baked Tofu Fajitas
Ingredients
For the fajita seasoning
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1 tablespoon chili powder
- 2 teaspoons cornstarch or potato starch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
For the Baked Tofu Fajitas
- 1 block extra firm tofu – pressed and cut into small strips
- 1 cup sliced sweet onion
- 1 1/2 cup sliced green pepper
- 1 tablespoon olive oil
- 8 small tortillas of your choice
- fajita toppings of choice – see note for suggestions
Instructions
- Preheat the oven to 400F.
Make the Fajita Seasoning Mix & season the tofu
- In a small bowl, whisk together the oil, vinegar, cornstarch, chili powder, garlic powder, paprika, and salt.
- In an 8×8″ glass pan, gently toss the tofu together with the Fajita Seasoning Mix. Make sure you get all of the pieces well coated. Set the tofu aside to marinate for at least 10 minutes.
Prep the veggies, & assemble the Baked Tofu Fajitas.
- Slice the onion and green pepper into strips. Add them to the glass pan with the tofu and the remaining tablespoon of olive oil. Toss to coat.
- Bake for 40 minutes, stirring every 10 minutes, to make sure things cook evenly.
- While the fajitas bake, wrap the tortillas in tin foil. Toss them into the oven on the top rack for the last 10 minutes of cooking time.
Assemble & serve.
- Transfer the Baked Tofu Fajitas to a serving bowl, and serve with the tortillas and toppings. Let your family assemble their own – that’s part of the fun!
Equipment
Notes
- Toppings Ideas: You can really use any toppings you like, but these are some of my faves: vegan cheese shreds, Pickled Jalapeno Guacamole, salsa fresca, chopped green onions, chopped tomatoes, fresh or pickled jalapenos
Glenna
I know this is an older post but just wanted to let you know that this has become a staple at our house! My boyfriend regularly requests it, and we always double the recipe to have leftovers to get us through lunches for the week. I typically throw in sliced mushrooms and cauliflower too since he’ll eat anything if its baked with this seasoning.
Becky Striepe
Oh my gosh, I love this so much! Thank you for letting me know, Glenna and for taking the time to rate the recipe.
Anonymous
These are so good and so easy. I added red, yellow, and orange peppers, corn and spinach. A great dinner for whole family.
Becky Striepe
So glad that you enjoyed them! I love that you added corn – my kid is obsessed with corn. I’ll have to do that next time.
Kam B
Just made this and it was amazing! The whole family enjoyed it and were fighting over the leftovers. Thank you for the awesome and easy recipe!
Becky Striepe
I love hearing that, Kam! Thank you for the sweet comment!
Sarah
I agree—pressing your tofu is SO important and makes a HUGE difference! Love fajitas—your recipe looks so yummy!
Becky Striepe
Thank you, Sarah!
Vegan Heaven
I love fajitas! This looks so yummy! I really need to try this. 🙂
Becky Striepe
I love them too! Enjoy them!
Alisa @ Go Dairy Free
I need that press so I’ll remember to enjoy more tofu! I love it, but seem to forget about it often. These fajitas are definitely a great way to use it!
Becky Striepe
Thank you, Alisa!
Dreena
Pressing tofu really makes a difference in texture – and it doesn’t take that long with a press. Great yummy stuff!!
Becky Striepe
Couldn’t agree more, Dreena!
The vegan 8
Oh, this looks so good and I love the addition of sunflower seeds, that is awesome! YUM!
Becky Striepe
Thank you, Brandi! I have been putting sunflower seeds on basically everything lately!
Cadry
Oh, my gosh. This sounds perfect. Now that it’s getting dark so early, I have no patience for dinner. I just want something hot, filling, and tasty in a minimum amount of time. This sounds perfect!
Becky Striepe
I know how you feel. These dark days make me so tired!
Sophia | Veggies Don't Bite
Those look incredible! I love fajitas. I’ll fajita just about anything! Yum!
Becky Striepe
Well fajita is my new favorite verb now!
Mel | avirtualvegan.com
I haven’t made fajitas in so long! Yours sound delicious and I love tour tofu press. It puts my pile of heavy cookbook invention to shame!
Becky Striepe
Haha I was all about the pile of cans as a makeshift press before I got mine. The EZ Tofu Press is so much faster!
Amy Katz from Veggies Save The Day
I love fajitas! I usually only have it in restaurants, and of course they don’t offer tofu. I’m definitely going to be making your recipe.
P.S. I really need an EZ Tofu Press!
Becky Striepe
Thank you, Amy! Yeah I wish tofu were an option more often in restaurants, too!
Dianne
I love how quick and easy this is! You can never go wrong with fajitas!
Becky Striepe
I agree! Fajitas are always a win!
Jenn
Baked tofu is my fave. Mexican food is another fave. Combining them together is like heaven! Yum!!
Becky Striepe
Thank you, Jenn!
Mary Ellen @ VNutrition
I love fajitas (and my tofu press!). 🙂
This looks like such an easy meal to make when things get a little busy. Your seasoning sounds tasty!
Becky Striepe
Thank you, Mary Ellen!
Linda @ Veganosity
Easy and delicious Mexican food is my favorite. Thanks for the great recipe!
Becky Striepe
Thank you, Linda!