Dinner
Sheet Pan Tofu Fajitas
Fajitas makes a great family meal. Everyone can build theirs to taste. Homemade fajita sauce takes the flavour up a notch!
Fajitas make a great family meal. Everyone can build theirs to taste. Homemade fajita sauce takes the flavour up a notch!
Updated
Ingredients
- 2 coloured bell peppers, sliced
- 1 sweet onion, sliced
- 2 Tbsp canola oil, divided (30 mL)
- 1 Tbsp fresh lime juice (15 mL)
- 1 tsp chili powder (5 mL)
- 1 tsp salt, divided (5 mL)
- 1 – 350 g package extra-firm tofu, drained and cut into 1/2-inch cubes
- 2 Tbsp cornstarch (30 mL)
- 8 small, whole-wheat tortillas
Fajita Sauce
- 1 cup no-salt added tomato sauce (250 mL)
- 1 Tbsp fresh lime juice (15 mL)
- 1 tsp honey (5 mL)
- 1 tsp onion powder (5 mL)
- 1/2 tsp chili powder (2 mL)
- 1/4 tsp cumin (1 mL)
- 1/4 tsp garlic powder (1 mL)
- 1/4 tsp salt (1 mL)
Optional Toppings
- Diced tomatoes
- Shredded lettuce
- Sour cream
- Sliced avocado
- Cilantro
Directions
- Preheat oven to 400℉ (200ºC).
- Line a 13 x 18-inch (23 x 33 cm) sheet pan with parchment paper and spread peppers and onion over one half.
- In a small bowl, whisk together 1 Tbsp (15 mL) canola oil, lime juice, chili powder and 1/2 tsp (2 mL) salt. Drizzle over peppers and onions and toss gently to coat.
- In a large bowl gently toss drained tofu with cornstarch, remaining 1 Tbsp (15 mL) canola oil and salt. Transfer to sheet pan and arrange in one layer in empty half.
- Bake for 25 minutes, toss peppers and onions and flip tofu halfway through.
- In a small saucepan, whisk together ingredients for fajita sauce. Bring to a simmer and remove from heat.
- Assemble fajitas with tofu, peppers, onions, fajita sauce and optional toppings.
Tip: Leftover fajita sauce can be frozen for later use.
Nutritional Analysis
| Calories | 194 |
|---|---|
| Total Fat | 7.9 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 557 mg |
| Carbohydrates | 24.9 g |
| Fiber | 4 g |
| Sugar | 4.6 g |
| Protein | 7.6 g |
| Potassium | 391 mg |
