Vegan sweet potato fajitas made with peppers, sweet potato, and onions tossed in a simple homemade spice mix. Baked on a sheet pan with jalapeño tofu for ease, while also adding a little extra heat, flavor & plant-based protein!
Authentic fajitas are made with strips of beef (skirt steak), peppers, and onions and are made on a sizzling skillet. They are served over warm tortillas and paired with sour cream, cheese, and/or guacamole.
For these vegan sweet potato fajitas we are replacing the beef with a flavorful jalapeño tofu and tossing everything into the oven for an easy vegan sheet pan dinner.
If you prefer to cook on a skillet instead, go for it! Just replace the sweet potatoes with cauliflower. Alternatively, check out the variation section for a grilled veggie option, too!
Pair with this easy watermelon margarita or peach kombucha.
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Sweet potato fajita ingredients
- Mixed bell peppers (green, yellow, red)
- Onion (yellow or red)
- Sweet potato
- Extra firm tofu
- Avocado oil
- Spices; garlic, salt, paprika, smoked paprika, cumin, oregano
- Jalapeño tofu (optional)
FAQs about vegan fajitas
Vegan fajitas are made with veggies, spices and a source of plant-based protein such as tofu, chickpeas, or tempeh.
Substitute peppers with mushrooms, chickpeas, sweet potatoes, cauliflower, squash, zucchini, jackfruit, tofu, and/or tempeh.
To prevent veggies from becoming soggy in fajitas, bake them at a high temperature, with a bit of oil (not too much). For extra crisp veggies, bake them directly on a lightly greased sheet pan instead of on parchment paper.
Toppings are my favorite part of fajitas! Add fresh herbs, shredded lettuce or cabbage, pico de gallo or salsa, lime juice, vegan queso, vegan sour cream, vegan cheese, hemp seeds, avocado, and/or guacamole. The options are endless and can be customized to suit your taste buds, so have fun!
How to make vegan sweet potato fajitas
1. Thinly slice ½ of an onion, dice a sweet potato, and all to a bowl with frozen bell peppers (or sub fresh).
2. Toss with oil and spices.
3. Cube tofu and toss with jalapeños (optional), avocado oil, almond flour, arrowroot, and spices.
4. Add the mixed veggies and the tofu to a sheet pan and bake for 30 minutes or until crisp and roasted.
For detailed step-by-step instructions, head to thee recipe card below.
Substitutions
Sweet potato: cauliflower also works great in this recipe, just be sure to chop into bite-sized florets.
Avocado oil: substitute with extra virgin olive oil.
Jalapeño tofu: optional, feel free to omit or substitute with tempeh or chickpeas.
Vegan sweet potato fajita variations
- Vegan fajita bowl: prepare sweet potato fajitas as instructed, but add to a bowl of brown or black rice. Top with cilantro, avocado slices (or guacamole), and fresh lime juice. Enjoy with fresh warm tortilla chips if desired.
- Fajita salad: shred green cabbage and fresh crisp greens and add to a bowl. Toss with the baked veggies and drizzle with a creamy jalapeño cilantro dressing/sauce.
- Grilled veggie fajitas: skip the oven and head outside to the grill. Toss seasoned veggies into a grill pan. Cut tofu into strips and place directly on the grill (or in the grill pan if desired). Warm tortillas on the grill directly before serving & assemble with whatever toppings/sides your heart desires!
Vegan fajita toppings
Toping these veggie fajitas is half the fun! Here are some ideas to get you started;
- Avocado or guacamole
- Salsa or pico de Gallo
- Fresh cilantro
- Fresh lime juice
- Pinch of salt
- Jalapeños (fresh or pickled)
- Shredded cabbage
- Lettuce, spinach, or kale
- Hemp seeds
- Pumpkin seeds
- Hot sauce or jalapeño sauce
- Vegan cheese or sour cream
Be sure to let me know what you decide on in the comments below! I love hearing (and seeing) your personal spins on the recipe!
Storage
- Fridge: store the leftover mixed veggies and tofu in an airtight container and enjoy with 2-3 days. To reheat, add to skillet over medium heat with a tiny bit of avocado oil. Stir occasionally until warm.
- Freezer: this recipe is not freezer friendly.
📋 Recipe
Vegan Sweet Potato Fajitas with Jalapeño Tofu
Equipment
- 13 x 18 baking sheet, lined with parchment paper
- cutting board + knife
- two mixing bowls, measuring cups & spoons
Ingredients
Veggies
- 2 cups mixed bell peppers, thinly sliced (I used frozen to limit prep time, sub fresh if desired)
- ½ medium/large yellow or red onion, thinly sliced
- 1 ¼ cup diced sweet potato (1 small/medium sweet potato)
- 2 tablespoons avocado oil
- 1 tablespoon garlic granules
- ½ teaspoon EACH of salt, smoked paprika, cumin, & oregano
Crispy Jalapeño Tofu
- 1 15 oz block extra-firm tofu, pressed briefly, then cubed
- ⅓ cup pickled jalapeños, optional (omit if sensitive to spice)
- 1 tablespoon avocado oil
- 2 tablesoons almond flour (sub breadcrumbs for nut free)
- 1 tablespoon arrowroot flour (or tapioca flour)
- ½ teaspoon EACH of paprika*, salt, garlic, pepper
To serve;
- almond flour tortillas, fresh lime juice, chopped cilantro, black beans, guacamole or avocado, pico de gallo, etc.
Instructions
- Prep: Line a 10x13 baking sheet with unbleached parchment paper and preheat the oven to 445°F.
- Cut and coat veggies: thinly slice onions (+ peppers if needed) and dice a sweet potato into small bite-sized pieces. Add to a medium-large mixing bowl and coat with avocado oil, garlic, salt, smoked paprika, cumin, & oregano.
- Cut and coat tofu: press tofu** for 5 minutes if needed first. Cut/cube tofu into bite-sized pieces. Add to a mixing bowl with jalapeños and avocado oil. Stir to coat, then add almond flour, arrowroot, paprika, salt, garlic, & pepper.
- Bake: add veggies to the baking sheet and spread evenly on half of the sheet. Add tofu to the other half and spread again (it's ok if some pieces are touching). Place into the oven on the middle rack and bake for 30-35 minutes or until the veggies are crispy and roasted and the tofu is golden brown and crisp. *if you don't have a large sheet pan, bake on two smaller sheet pans instead. Adjust cook time as needed (an extra 5-10 minutes may be needed).
- Assemble fajitas: warm or toast tortillas, add desired amount of veggies and tofu. I like to add fresh cilantro, a spritz of lime juice, and guacamole. Feel free to add salsa, vegan cheese or queso, hot sauce, shredded lettuce, etc. Enjoy!
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