These vegan fajitas are bold, flavorful and easy enough for busy weeknights! With just 15 minutes of prep time before baking in the oven, you’ll have a healthy, plant-based dinner on the table with minimal effort.
Why You’ll Love This
Oyster mushrooms are the star ingredient in our vegan fajitas! They offer a meaty, hearty texture while absorbing all the delicious flavor from the fajita marinade. Baking them on the sheet pan allows their edges to get deliciously crispy.
For added protein, bake crispy tofu alongside, using the same marinade. While the oven does its magic, make a quick batch of simple guacamole (no chopping involved) to spread on the tortillas before filling- holding everything together.
Serve the fajitas with warm tortillas, lime wedges, hot sauce, and vegan sour cream, and you’ll have happy mouths all around!
Vegan Fajitas Ingredients
- Oyster mushrooms: Or use king oyster mushrooms or a combo of both. The texture mimics a sort of “vegan chicken”.
- Bell peppers and red onions: Use green bell peppers, yellow bell peppers, and red bell peppers for a boost of color.
- Extra firm tofu: optional, for added protein, plus tofu takes on the flavor of the marinade so well! Or sub-blackbeans!
- Cornstarch: Optional, but helps the tofu achieve a crispy exterior.
- Extra virgin olive oil – to crisp up the veggies.
- Marinade spices: Chili powder, granulated garlic (or sub minced garlic cloves), smoked paprika, ground cumin, ground coriander, salt, dried oregano, and ground chipotle or cayenne.
- For serving: Lime wedges, small tortillas, avocado, fresh cilantro, vegan sour cream or chipotle mayo, hot sauce, green onion, or pickled onions.
How to Make Vegan Fajitas
Preheat the oven to 400F.
Step one: Gently pat dry the tofu (if using) and set on top of two layers of paper towels.
Step two: Mix the marinade ingredients together in a small bowl.
Step three: Gather a large mixing bowl, and tear apart the oyster mushrooms into strips and place in the bowl.
Add the bell pepper and onion slices, along with just enough marinade to lightly coat.
Toss everything together and spread out on a large parchment-lined sheet pan.
Step four: Slice the tofu into ¾- inch thick strips. Toss them into the same bowl that had the veggies and add the remaining marinade. Use a rubber spatula to gently mix the tofu. Sprinkle the cornstarch and salt over the top and mix again. Spread the tofu out on a small, parchment-lined sheet pan.
Step five: Bake both sheet pans for 20 minutes (veggies on the middle rack, tofu on th top rack) then flip the tofu and stir the veggies. Bake 20-25 minutes more.
Step six: While the fajitas bake, prep the avocado. In a small bowl, mash two avocados with a fork and mix with ¼ teaspoon salt, ¼ teaspoon granulated garlic and a squeeze of lime juice.
Step seven: Remove the sheet pans from the oven and combine the veggies and tofu and squeeze with a little lime juice. For added depth, you could toss with 1-2 teaspoons of soy sauce.
Warm the tortillas in a large skillet over medium-high heat.
Step eight: Spread the tortillas with mashed avocado, fill with fajita mix, and serve with hot sauce, cilantro, lime wedges, and vegan sour cream.
Variations
- Protein: If you’d like to switch up the protein for these Vegan Fajitas, you could try tempeh instead of tofu. Or skip the tofu and simply serve with black beans or pinto beans that have been warmed in a skillet.
- Mushrooms: Feel free to sub other mushrooms like portobellos or shiitake mushrooms.
- Veggies: While bell peppers and onions are classic fajita vegetables, feel free to toss anything on the sheet pan that you have on hand. Sweet potato, butternut squash, zucchini, or summer squash are all great options!
Storage
Store leftover fajitas in an airtight container in the refrigerator for up to 5 days. You can also seal in a bag and place in the freezer for 3 months. Great for meal prep!
Serving Suggestions
Serve Vegan Fajitas with warm corn tortillas or flour tortillas, lime wedges, hot sauce, vegan sour cream, or chipotle mayo (vegan adaptable), fresh cilantro, and pickled onions, you can also serve them alongside Cilantro Lime Rice or simple brown rice and create a burrito bowl and serve with a side of Baked Enchilada Beans or Easy Homemade Refried Beans.
If you wish to serve with a sauce drizzled over the top, try our chipotle mayo, Vegan Cilantro Crema, or Vegan Queso. Serve with salsa, like our Salsa Verde, Pico de Gallo, or Chipotle Pineapple Salsa.
FAQs
If you don’t like peppers, simply leave them out and increase the amount of mushrooms and onions, or add other veggies like zucchini.
It could be that your mushrooms did not roast for long enough. Bake the fajita veggies until the mushrooms are crispy on the edges.
The spices in taco seasoning are not the same as those used in our fajita seasoning here, but for simplicity, you can always use taco seasoning instead.
We hope you love these Vegan Sheet Pan Fajitas! Please let us know what you think. Enjoy this easy dinner recipe!
More Favorite Mexican Recipes!
Description
This vegan fajitas recipe is bold and flavorful, made with oyster mushrooms, tofu, bell pepper and onion, baked on a sheet pan—a quick and easy plant-based dinner, perfect for busy weeknights.
You’ll need 2 sheet pans, one small and one large.
Fajita Marinade
Fajita Ingredients
Optional Tofu
- Preheat the oven to 400F.
- Lightly pat the tofu dry (if using) and place on two layers of paper towels.
- In a small bowl, mix together the fajita marinade ingredients.
- Pull apart the oyster mushrooms lengthwise and place them in an extra-large mixing bowl. Add the sliced bell pepper and onion and toss with 4-5 tablespoons of marinade (or just enough to coat lightly) tossing well to coat. Spread out on a large parchment-lined sheet pan.
- Cut the tofu into ¾-inch strips. Place in the same mixing bowl (no need to rinse). Add the remaining marinade, and using a rubber spatula, gently mix (metal tongs will break them). Sprinkle with the cornstarch and ½ teaspoon more salt and mix again. Place in a single layer on a smaller, parchment-lined sheet pan.
- Place the veggies on the middle rack and the tofu on the upper rack. Bake in the oven for 20 minutes, stir (flip tofu), and bake 15-20 minutes more. Combine veggies and tofu and squeeze with a little lime juice.
- Taste and adjust salt. Tip: For added depth, toss with 1-2 teaspoons of soy sauce or GF liquid aminos.
- While the fajitas are baking, make the mashed avocado. See recipe notes below.
- Warm the tortillas, either on the oven rack, or toaster oven or toast them in a skillet or over an open gas flame. Stack and store them in a kitchen towel to keep them warm.
- To serve, spread warmed tortillas with mashed avocado, fill them with fajita mix, and serve with hot sauce, cilantro, lime wedges, chipotle mayo or vegan sour cream.
Notes
Mashed avocado spread: mash two avocados with a fork and whisk with ¼ teaspoon salt, ¼ teaspoon granulated garlic and a squeeze of lime juice.
Not a fan of tofu? Serve with warmed black beans or add more veggies to the mix.
Nutrition
- Serving Size: 2 Fajitas with Avocado spread
- Calories: 454
- Sugar: 6.4 g
- Sodium: 606.3 mg
- Fat: 26.8 g
- Saturated Fat: 3.8 g
- Carbohydrates: 45 g
- Fiber: 13.6 g
- Protein: 15.2 g
- Cholesterol: 0 mg
