Explore this recipe
Required Equipment
- Sheet pan
- Mixing bowl
- Spatula
Utilized Devices
Cooking Techniques
- roasting
Ingredients
- 400 gExtra-firm tofu — pressed and cubed
- 300 gBell peppers — sliced
- 150 gRed onion — sliced
- 200 gZucchini — sliced
- 30 mlOlive oil
- 8 gChili powder
- 2 gGround cumin
- 2 gSmoked paprika
- 6 gKosher salt
- 1 gFreshly ground black pepper
- 30 mlLime juice
- 360 gCooked brown rice
- 255 gCooked black beans — drained
- 150 gAvocado — sliced
- 120 gPico de gallo
- 6 gFresh cilantro — chopped
Instructions
Heat the oven to 425°F (220°C). Line a sheet pan with parchment.
Toss the tofu, peppers, onion, and zucchini with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread evenly on the sheet pan.
Roast until the tofu is crisp and the vegetables are tender, 20 to 22 minutes, tossing halfway through.
Squeeze lime juice over the roasted mixture.
Divide the rice and black beans among bowls. Top with the fajita tofu and vegetables.
Finish with avocado, pico de gallo, and cilantro.
Chef Tips
- ⭐Press the tofu for at least 15 minutes so it browns well.
- ⭐Cut the vegetables uniformly so they roast at the same pace.
- ⭐Store components separately for the best meal-prep texture.
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Nutritional Highlights
- ✓Tofu and beans add plant-based protein
- ✓Sheet-pan method keeps prep simple
- ✓Gluten-free meal prep with fresh toppings
Dietary Notes
Compliant With
Allergens
- Contains soy (tofu)
FAQ
Can I use cauliflower rice?
Yes—swap in cauliflower rice for a lower-carb bowl and warm it just before serving.
How long do these keep?
Store in airtight containers up to 4 days; add avocado right before eating.
Nutrition
| Calories | 470 |
| Protein | 23 g |
| Carbs | 55 g |
| Fat | 18 g |