Tofu Fajita Rice Bowls
These Tofu Fajita Rice Bowls are a quick sheet pan dinner recipe! Packed with protein & veggies, and topped with avocado salsa!
Ingredients
- 1 16-ounce block super firm tofu drained & cubed
- 2 bell peppers sliced
- 1 large red onion sliced
- 4 tablespoons avocado oil separated
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 2 packs Success Boil-in-Bag Basmati Rice
- lime wedges, cilantro, tortilla chips optional, for serving
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the dry seasonings to a bowl and mix to combine. Place the veggies, 2 tablespoons of oil & half of the spice blend in a bowl. Toss to coat and transfer to one half of the baking sheet. Place the tofu, remaining oil & spice blend to the same bowl and toss to coat. Transfer to the other half of the baking sheet and spread in an even layer. Place in the oven for 20 minutes. Toss and cook for another 5-10 minutes.
- Meanwhile, fill a large pot with water. Submerge 2 bags of rice in the water and bring to a boil (uncovered) for 8-10 minutes. Remove with a fork or tongs and allow to drain.
- Add all of the avocado salsa ingredients to a bowl and toss. Taste and adjust the seasonings as needed.
- To assemble, add rice to each bowl and top with tofu, veggies & avocado salsa. Serve with the optional toppings.
Video
Notes
- I like to use super firm tofu for this recipe. You don’t have to be as gentle with it and it doesn’t need to be pressed. If you use extra firm or firm tofu instead, be sure to drain and press it for 10 minutes before cubing it.
Nutrition
Calories: 586kcal | Carbohydrates: 56g | Protein: 25g | Fat: 24g