Description
This vegan fajitas recipe is bold and flavorful, made with oyster mushrooms, tofu, bell pepper and onion, baked on a sheet pan—a quick and easy plant-based dinner, perfect for busy weeknights.
Ingredients
Units
You’ll need 2 sheet pans, one small and one large.
Fajita Marinade
- 1/3 cup olive oil
- 1 tablespoon chili powder
- 2 teaspoons granulated garlic (or sub 3 garlic cloves, finely minced)
- 1–2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8–1/4 teaspoon ground chipotle or cayenne
Fajita Ingredients
- 1 lb oyster mushrooms (or use king oyster mushrooms or a combo of both)
- 3 bell peppers- red, yellow and green, thinly sliced into strips
- 1–2 red onions, sliced into 1/4– 1/2 inch wedges.
- 1 lime
- 8–12 small tortillas
- Optional toppings: 2 avocados (see notes), cilantro, chipotle mayo or vegan sour cream, green onion, pickled onions
Optional Tofu
- 16-ounce block tofu, extra firm
- 1/2 teaspoon salt
- 1 tablespoon cornstarch (optional)
Instructions
- Preheat the oven to 400F.
- Lightly pat the tofu dry (if using) and place on two layers of paper towels.
- In a small bowl, mix together the fajita marinade ingredients.
- Pull apart the oyster mushrooms lengthwise and place them in an extra-large mixing bowl. Add the sliced bell pepper and onion and toss with 4-5 tablespoons of marinade (or just enough to coat lightly) tossing well to coat. Spread out on a large parchment-lined sheet pan.
- Cut the tofu into ¾-inch strips. Place in the same mixing bowl (no need to rinse). Add the remaining marinade, and using a rubber spatula, gently mix (metal tongs will break them). Sprinkle with the cornstarch and ½ teaspoon more salt and mix again. Place in a single layer on a smaller, parchment-lined sheet pan.
- Place the veggies on the middle rack and the tofu on the upper rack. Bake in the oven for 20 minutes, stir (flip tofu), and bake 15-20 minutes more. Combine veggies and tofu and squeeze with a little lime juice.
- Taste and adjust salt. Tip: For added depth, toss with 1-2 teaspoons of soy sauce or GF liquid aminos.
- While the fajitas are baking, make the mashed avocado. See recipe notes below.
- Warm the tortillas, either on the oven rack, or toaster oven or toast them in a skillet or over an open gas flame. Stack and store them in a kitchen towel to keep them warm.
- To serve, spread warmed tortillas with mashed avocado, fill them with fajita mix, and serve with hot sauce, cilantro, lime wedges, chipotle mayo or vegan sour cream.
Notes
Mashed avocado spread: mash two avocados with a fork and whisk with ¼ teaspoon salt, ¼ teaspoon granulated garlic and a squeeze of lime juice.
Not a fan of tofu? Serve with warmed black beans or add more veggies to the mix.
Nutrition
- Serving Size: 2 Fajitas with Avocado spread
- Calories: 454
- Sugar: 6.4 g
- Sodium: 606.3 mg
- Fat: 26.8 g
- Saturated Fat: 3.8 g
- Carbohydrates: 45 g
- Fiber: 13.6 g
- Protein: 15.2 g
- Cholesterol: 0 mg