Keto Fajita Tofu in a Sheet Pan

There are many easy Keto tofu recipes out there, but nothing beats one that’s in a sheet pan. This Keto fajita tofu is the ULTIMATE vegan fajita recipe because it's quick, tasty, and high in protein. This meal is an excellent dinner for a family of four, or meal prep.

We like to keep our Keto-friendly recipes quick and simple with minimal ingredients. So to make this dish, you will need firm tofu, onions, red and green bell peppers, and some low-carb spices. This recipe is dairy-free, so it contains no cheese. However, cheddar cheese would be a great addition if you can consume it.

Bake the seasoned tofu and veggies separately, for 15 and 10 minutes respectively, and that's it; you have vegan fajitas ready in no time. You can prepare the sides and toppings of your choice, but we went with cauliflower rice and mashed avocado.

Can you make this Keto fajita in a pan on the stove?

Yes, you can! But you must cook the tofu separately on medium-high heat until crispy, take it out of the pan, then cook the veggies. If you cook them together, the pan will cool, and you might end up with soft and soggy tofu.

Is this recipe suitable for meal prep?

In fact, this vegan tofu recipe is perfect for meal prep. It takes only 20 minutes to make and uses one sheet pan. This means no dirty pots and 4 ready lunches in no time. This is one of the best vegan Keto tofu recipes for a busy week.

How to serve this Keto tofu fajita

This low-carb fajita can be served in a bowl with cauliflower rice or inside Keto tortillas. To level up this meal, serve it with salsa, guacamole, or sour cream if your diet permits it.

Net Carbs

4.6 g
Fiber

3.8 g
Total Carbs

8.6 g
Protein

8.6 g
Fats

16.3 g

200 cals

Quantity

Serving Size

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Tofu, raw (not silken), not cooked, firm, not drained

300 g
Red onion

0.25 small
Green bell peppers, raw

0.25 small
Red pepper

0.25 small
Extra virgin olive oil

3 tbsp
Cumin, ground

1 tsp
Paprika

1.5 tsp
Oregano, ground

1 tsp
Salt

1 tsp
Black pepper

0.5 tsp
Avocado

0.5 each
Lemon

1 tbsp
Cilantro

2 tbsp
Cauliflower Rice

2 servings

Step 1

Preheat your oven to 375 Fahrenheit and line a baking sheet with parchment paper. Slice the red bell peppers, green bell pepper, and onion length-wise and add them to a bowl. Add 1 tbsp olive oil, ½ tsp paprika, ½ tsp oregano, and ¼ tsp salt, and toss to coat.
Step 2

Remove the tofu block from its package and wrap it in a clean kitchen towel. Press to release excess water, then cut it into 2 inch long pieces. Place the sliced tofu in a bowl and add 2 tbsp olive oil, 1 tsp paprika, 1 tsp cumin, ½ tsp oregano, ¾ tsp salt, and ½ tsp black pepper. Toss to coat.
Step 3

Transfer the seasoned tofu pieces to one-half of the prepared sheet in one layer. Spread the seasoned veggies next to the tofu—Bake for 10 minutes.
Step 4

Take the baking sheet out of the oven, remove the veggies, and place them on a plate. Flip the tofu pieces and bake for another 5 minutes. Take the pan out of the oven and let the tofu pieces cool.
Step 5

Add the avocado to a small bowl, and mash it until your desired texture. Add the lemon juice, and season it with salt and pepper. Taste and adjust seasoning if needed. Set aside.
Step 6

To assemble your fajita bowl, add ½ serving of cauliflower rice to the bottom of the bowl and add ¼ of the baked tofu and ¼ of the veggies. Add 1 tbsp of the mashed avocado, and garnish with fresh cilantro leaves. Serve immediately.