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!
Notes
*I prefer regular paprika and only use smoked on the veggies, but if you prefer a stronger smokier flavor, feel free to use smoked on the tofu too.
**To press tofu; drain tofu and place in between two absorbent dish cloths. Place a cast-iron pan or cookbook on top and let sit for 5 minutes.