Name: Vegan Sheet Pan Fajitas
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 3 servings
Ingredients: 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp salt; 1 null red bell pepper (sliced); 1 null yellow bell pepper (sliced); 1 null orange bell pepper (sliced); 3 null jalapeno (sliced (remove seeds for mild heat)); 8 oz cremini mushrooms (sliced); 1 null yellow onion (cut into wedges); 1 block super firm tofu (cubed); 2 tbsp avocado oil; 0.5 bunch fresh cilantro (chopped); 1 null lime (sliced); 8 null tortillas (warmed for serving)

Instructions

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1

Preheat the oven to 425F. Line a large baking sheet with parchment paper.
2

In a small bowl, combine the chili powder (1 tbsp), ground cumin (1 tsp), garlic powder (1 tsp), and salt (1 tsp). Set aside.
3

Arrange the bell pepper (1 red), bell pepper (1 yellow), bell pepper (1 orange), jalapeno (3), cremini mushrooms (8 oz), onion (1 yellow), and super firm tofu (1 block) on the baking sheet. Sprinkle with the seasoning blend, then drizzle with avocado oil (2 tbsp). Toss to coat evenly.
4

Bake for minutes (20). Toss, then bake for an additional [15-20 minutes] until the pepper edges are browned. Warm your tortillas (8) during the second bake.
5

Remove from oven. Squeeze the juice of lime (1) wedge over the veggies, toss, and top with fresh cilantro (0.5 bunch). Serve immediately with warmed [tortillas], remaining [lime] wedges, and any additional toppings as desired. Leftovers will keep in the fridge for up to 5 days.