Sheet Pan Fajita Vegetables with Split Proteins

Recipe details

Yield

4 people

Prep time

25 minutes

Cook time

30 minutes

Total time

40 minutes

Ingredients

• 14 oz Extra-firm tofu, pressed and cut into ¾-inch cubes
• 2 large Red bell peppers, seeded and sliced into ½-inch strips
• 2 large Yellow bell peppers, seeded and sliced into ½-inch strips
• 1 Large yellow onion, cut into ½-inch wedges
• 2 medium Poblano peppers, seeded and sliced into ½-inch strips
• 3 tbsp Avocado oil (divided)
• 2 tsp Chili powder
• 1½ tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Fine sea salt (divided)
• ½ tsp Black pepper, freshly ground
• 3 medium Lime (for juice, divided)
• 4 cups Cauliflower rice (fresh or frozen)
• ½ cup Fresh cilantro, chopped (divided)
• 3 medium Roma tomatoes, diced
• ½ Small red onion, finely diced
• 1 small Jalapeño, seeded and minced
• 2 large Ripe avocados, sliced
• 1 (15 oz) can Canned black beans, drained and rinsed (optional, for serving)
• 8 Flour tortillas or corn tortillas (optional, for serving; use corn for gluten-free)

Instructions

1. Press 14 oz extra-firm tofu between paper towels or a clean kitchen towel, weighing it down with a heavy skillet or cutting board for 10 minutes to remove excess moisture.
2. While the tofu presses, seed and slice 2 large red bell peppers into ½-inch strips.
3. Seed and slice 2 large yellow bell peppers into ½-inch strips.
4. Cut 1 large yellow onion into ½-inch wedges.
5. Seed and slice 2 medium poblano peppers into ½-inch strips.
6. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
7. Cut the pressed 14 oz tofu into ¾-inch cubes.
8. In a large mixing bowl, toss the tofu cubes (14 oz) with 1 tbsp avocado oil, 1 tsp chili powder, ½ tsp ground cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp fine sea salt, and ¼ tsp black pepper until evenly coated.
9. In the same large mixing bowl (or another if you prefer), toss the red bell pepper strips (2 large), yellow bell pepper strips (2 large), yellow onion wedges (1 large), and poblano pepper strips (2 medium) with 2 tbsp avocado oil, 1 tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp fine sea salt, and ¼ tsp black pepper until evenly coated.
10. Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet, and arrange the seasoned tofu cubes in a single layer on the other half, leaving a little space between pieces for even browning.
11. Roast for 25 to 30 minutes, flipping the tofu cubes and tossing the vegetables halfway through, until the peppers and onions have charred edges and the tofu is golden brown with crisp corners.
12. While everything roasts, juice 2 medium limes (you should get about 3 to 4 tbsp juice).
13. Dice 3 medium Roma tomatoes.
14. Finely dice ½ small red onion.
15. Seed and mince 1 small jalapeño.
16. Chop ½ cup fresh cilantro and divide it into two portions, one for the pico and one for the cauliflower rice.
17. In a small mixing bowl, combine the diced tomatoes (3 medium), diced red onion (½ small), minced jalapeño (1 small), half of the chopped cilantro (about ¼ cup), juice of 1 lime, and ¼ tsp fine sea salt. Stir gently and set aside for the flavors to meld.
18. Heat a large skillet over medium-high heat and add 4 cups cauliflower rice. Cook, stirring occasionally, for 5 to 7 minutes until tender and any excess moisture has evaporated.
19. Remove the skillet from heat and stir in the remaining chopped cilantro (about ¼ cup), juice of 1 lime, and a pinch of fine sea salt. Taste and adjust seasoning if needed.
20. Slice 2 large ripe avocados.
21. If serving black beans, warm 1 (15 oz) can black beans, drained and rinsed in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally.
22. If serving tortillas, warm 8 flour or corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and place in the warm oven for a few minutes.
23. Remove the sheet pan from the oven and squeeze the juice of the remaining lime over the roasted vegetables and tofu.
24. Serve the roasted fajita vegetables and tofu alongside the cilantro-lime cauliflower rice, pico de gallo, and sliced avocado. Keep the black beans and tortillas on the side for anyone who wants them.