One-Pot & Sheet-Pan Meals
Vegan Sheet-Pan Fajitas Serves 3–4 · About 45 minutes
Colorful peppers, mushrooms, onion and tofu roasted with smoky fajita spices and fresh lime.
Plant-Forward Built around plant foods and everyday ingredients.
Whole-Food Focus Designed to make nutrient-dense choices easier.
Flavor First Herbs, spices and aromatics bring satisfying flavor.
Everyday Wellness A practical recipe for a balanced eating pattern.
Ingredients 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder ½ teaspoon salt 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 orange bell pepper, sliced 1–2 jalapeños, sliced, optional 8 oz cremini mushrooms, sliced 1 yellow onion, cut into wedges 16 oz super-firm or well-pressed extra-firm tofu, cubed 2 tablespoons avocado or olive oil ½ bunch cilantro, chopped 1 lime, cut into wedges 8–12 warm corn or whole-wheat tortillas, optional for serving Helpful Notes Adapted from Caitlin Shoemaker’s Vegan Sheet Pan Fajitas at From My Bowl, using original Women First wording and a reduced-salt seasoning blend. Original source Oven browning varies; begin checking during the final 5–10 minutes. Directions Heat the oven to 425°F and line a large rimmed sheet pan. Mix the chili powder, cumin, garlic powder and salt. Spread the peppers, jalapeños, mushrooms, onion and tofu over the pan. Sprinkle with the spices, drizzle with oil and toss until evenly coated. Roast 20 minutes, stir and turn everything, then roast another 15–20 minutes until the pepper edges are browned and tofu is crisp. Squeeze lime over the pan and finish with cilantro. Serve in warm tortillas or over brown rice or quinoa. Pairs Well With Good companions for serving this recipe:
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/vegan-sheet-pan-fajitas.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.
