Vegan Sheet Pan Fajitas

Author: Sarah Cobacho

Published: March 7, 2024

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A deliciously assembled vegan fajita on a plate, highlighting the combination of tofu, vegetables, and vibrant purple cabbage.

You’ve been asking me for more easy meals, and it doesn’t get much better than these delicious sheet-pan fajitas! Our colorful veggie take on the classic Tex-Mex dish could not be easier to assemble. Only 10 to 15 minutes of prep, yet they are bursting with flavors and nutrients. The combination of the juicy spiced bell pepper and mushroom with bites of tofu, creamy avocado, and zesty slaw, all nestled into a warm tortilla, is so tasty! Each fajita contains 15 g of protein and 8 g of fiber and can easily be made gluten-free by using corn tortillas.

They’re also SO customizable with your favorite toppings. Pickled onions, salsa, or vegan sour cream would be lovely, too. This is also the perfect recipe to share as a family or group of friends. I like to put all the toppings on the table and let everyone create their own perfect fajita, exactly how they want it!

To top it off, the leftover veggies and tofu are also great paired with rice for a nourishing and delightful bowl.

Hands expertly folding a whole grain wrap around the hearty vegan fajita filling

Why This Recipe Works

  • Simply Delicious: These fajitas are a burst of flavor, combining juicy mushrooms and bell pepper in fragrant spices and fresh lime juice, with chewy tofu, creamy avocado, and zesty slaw
  • Weeknight Friendly: Ready to serve in just 35 minutes, with only 10 to 15 minutes of prep, this dish is perfect when you want something comforting but nutrient-dense after a long day.
  • Nutrient-Packed: Loaded with vitamins, protein, and fiber, it’s a delicious way to eat the rainbow.
  • Highly Versatile: The veggies and tofu mix is super versatile, whether you’re layering it on a mini whole grain wrap or serving it burrito bowl style over a bed of rice.
An overhead shot of a fully prepared vegan fajita, open-faced and ready to be enjoyed.

Ingredient Notes

An organized display of fresh vegan fajita ingredients ready for preparation.
  • Extra Firm Tofu: Its texture is key for soaking up all the savory tamari and bold spices, making every bite a delight. If you don’t have tofu, you could use black beans or pinto beans, (you can skip the tamari and corn flour in that case).
  • Red and Yellow Bell Peppers: Not just for color! These peppers add a sweet, slightly tangy flavor that complements the tofu and mushrooms beautifully.
  • Oyster Mushrooms: They bring a meaty texture and an umami-packed punch. Can’t find them? Swap in button or portobello mushrooms without missing a beat.
  • Reduced Sodium Tamari: This keeps the flavor high and the sodium in check. Soy sauce is a viable alternative. Keep in mind that it’s usually a bit stronger in taste; just adjust the amount to taste.
  • The Spice Mix: This is where the magic happens. The combination of spices not only makes the dish taste amazing, but spices are also rich in antioxidants and a very easy way to include more plant diversity into your meals. If you’re new to cooking and do not have all the spices at home, using store-bought spice mix is a great way to save time and taste new flavors. Here, a taco seasoning or cajun mix would work really well.

Step-By-Step Instructions

Raw tofu and sliced vegetables seasoned and arranged on a baking sheet, ready to roast.

Start by getting your oven hot and ready, and line that baking sheet for a no-fuss cleanup. Break the tofu into bite-size pieces, and let the peppers, mushrooms, and onions join the party on the tray. Drizzle tamari and cornstarch over the tofu, and then the lime and spice mix over the whole tray. Give it all a good toss to make sure every piece is coated in flavor. Pop it in the oven and let it bake to perfection. Meanwhile, prep your cabbage and avocado mix for that fresh, creamy finish. Wrap it up, sit back, and enjoy every bite!

Guacamole and red cabbage slaw for vegan sheet pan fajitas neatly arranged, showcasing the variety of textures and colors.
Components for vegan sheet pan fajitas neatly arranged, showcasing the variety of textures and colors.

Variations and Tips

  • You can make it gluten-free by swapping the flour tortillas for corn tortillas or by serving it over rice, burrito bowl style.
  • Store the leftovers separately in an airtight container to keep them fresh.
  • Use a cajun or taco store-bought seasoning to save time if you don’t already have all the spices in your pantry.
  • Sprinkle some cayenne pepper to raise the spiciness level.
  • My preference for getting the most flavor out of these veggies is the oven, but you could also cook them on the pan if the oven is too hot to turn on.
A close-up view of a vibrant vegan sheet pan fajita, highlighting the colorful vegetables and spices.

Why You’ll Love These Vegan Sheet Pan Fajitas

  • Bursting with flavor
  • Weeknight-friendly meal
  • Nutrient-rich
  • Versatile
  • Easy recipe
Hands expertly folding a whole grain wrap around the hearty vegan fajita filling

Vegan Sheet Pan Fajitas

4.8 from 4 votes
Delicious and easy Vegan Sheet Pan Fajitas made with tofu, bell peppers, and a selection of spices. Perfect for a quick and healthy meal.
Sarah Cobacho (
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes


Servings 5


  • 300 g extra firm tofu
  • 1 red bell pepper (capsicum) (seeded, and chopped in strips)
  • 1 yellow bell pepper (seeded, and chopped in strips)
  • 1 red onion (chopped in strips)
  • 150 g oyster mushroom (chopped in strips)
  • ½ tbsp tamari (reduced sodium preferred)
  • ½ tbsp cornstarch
  • 1 tbsp olive oil
  • 3 tbsp lime juice (divided)
  • 5 mini whole grain wraps (can be swapped for tortillas or GF wraps)
  • 2 cups red cabbage (shredded)
  • 1 avocado (mashed)
  • ¼ cup chopped tomatoes
  • 1 handful cilantro (chopped)
  • pinch sea salt flakes
  • ¼ tsp red chilli flakes (optional)

Spices Mix

  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ¼ tsp chili powder
  • 2 pinch sea salt flakes
  • 1 tsp dry oregano
  • 1 tsp ground coriander


  • Preheat the oven to 375 °F fan forced. Line a large baking tray with baking paper.
  • Using your hand, break the tofu apart into small pieces (don’t crumble it completely, we want to keep some chunks to it). Place on one side of the baking tray. Place the chopped red and yellow bell peppers, mushrooms, and onions on the other side.
  • Drizzle the tamari and corn starch over the tofu. Drizzle the spices, olive oil, and 2 tbsp of lime juice, across the tofu and veggies. Use your hand to combine, making sure all the pieces are coated.
  • Bake in the oven for 25 minutes.
  • In the meantime, combine the cabbage with 1 tsp of lime juice, and massage with your hand until bright pink.
  • Combine the mashed avocado, tomatoes, cilantro, remaining 2 tsp of lime juice, a pinch of salt, and the red chilli flakes if using.
  • When ready to eat, warm up the wraps and layer each wrap with the seasoned mashed avocados, baked tofu and veggies, and red cabbage. Enjoy!

Per Serving

Calories 324kcalCarbohydrates 35gProtein 15gFat 16gSodium 598mgFiber 8gVitamin A 121IUVitamin C 82mgCalcium 258mgIron 3mg
COURSE Main Course
CUISINE Mexican-Inspired
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Can I make this recipe gluten-free?

Absolutely! Just opt for gluten-free wraps or tortillas or serve over rice.

Is this dish spicy?

The red chili flakes add a bit of heat, but it’s totally optional. Adjust to your liking, or add some cayenne to raise it up!

How do I store leftovers?

Keep the components separate in the fridge, and assemble them when you’re ready to enjoy them again.

Can I add more veggies?

Sure thing! Feel free to toss in whatever veggies you have on hand. This recipe is all about flexibility.

Is this recipe suitable for meal prep?

Yes! It’s perfect for meal prep for up to 3 days. Just assemble before serving for the best experience.

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4.75 from 4 votes (4 ratings without comment)

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