Keto Fajita Tofu in a Sheet Pan
How to Make It
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.
Ingredients
- 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