Smoky-seasoned tofu strips and caramelized peppers and onions roasted on one pan, served in warm tortillas with fresh toppings.
Press tofu for at least 15 minutes (or overnight wrapped in towels in the fridge) to maximize crispiness. Cut all vegetables and tofu to similar thickness so they roast evenly.
Leftover roasted vegetables keep in an airtight container in the fridge for up to 3 days; reheat gently. Arrange tofu and vegetables in a single layer; crowding the pan will steam rather than roast them.
Ingredients
Scale
Measurement units
- 14 oz extra-firm tofu (pressing removes excess moisture for crispier results)
- 2 whole red bell pepper
- 1 whole yellow bell pepper
- 1 large red onion
- 3 tbsp olive oil
- 1 ½ tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp lime juice
- 8 whole flour tortillas
- ¼ cup fresh cilantro (for serving)
- 2 whole lime wedges (for serving)
- 1 whole avocado (for serving)
- 1 cup salsa (for serving)
Ingredients
Scale
Measurement units
- 14 oz extra-firm tofu (pressing removes excess moisture for crispier results)
- 2 whole red bell pepper
- 1 whole yellow bell pepper
- 1 large red onion
- 3 tbsp olive oil
- 1 ½ tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp lime juice
- 8 whole flour tortillas
- ¼ cup fresh cilantro (for serving)
- 2 whole lime wedges (for serving)
- 1 whole avocado (for serving)
- 1 cup salsa (for serving)
Instructions
Press the tofu
Wrap the 14 oz pressed tofu block in a clean kitchen towel or tofu press and let sit for 15 minutes to remove excess moisture.
Prep vegetables and tofu
Cut the pressed tofu into 1/4-inch-thick strips and lay on a paper-towel-lined plate.
Slice 2 red bell peppers, yellow bell pepper, and 1 large red onion into 1/4-inch strips.
Make the spice blend
In a small bowl, whisk together olive oil (3 tablespoon), chili powder (1 ½ tablespoon), smoked paprika (1 tablespoon), 1 tsp cumin, garlic powder (1 teaspoon), salt (¾ teaspoon), and black pepper (½ teaspoon) until a paste forms.
Equipment: small bowl
Coat and arrange on sheet pan
Preheat the oven to 425°F.
Spread the tofu strips and bell pepper and onion slices on a sheet pan in a single layer.
Drizzle the spice mixture over the tofu and vegetables and toss gently with your hands or a spatula until evenly coated.
Equipment: sheet pan
Roast until crispy
Roast on the middle oven rack for 20–25 minutes, stirring halfway through, until the tofu is golden and crispy at the edges and the peppers are tender and lightly charred.
Finish and warm tortillas
Drizzle the roasted tofu and vegetables with 2 tbsp lime juice and toss to combine.
Warm 8 flour tortillas in a dry skillet over medium heat for 30 seconds per side, or hold them over a gas flame for a few seconds until pliable.
Serve
Divide the roasted tofu and vegetables among the warm tortillas.
Top with fresh cilantro, avocado, salsa, and lime wedges if desired.
Before you cook
Cook notes
- • Press tofu for at least 15 minutes (or overnight wrapped in towels in the fridge) to maximize crispiness.
- • Cut all vegetables and tofu to similar thickness so they roast evenly.
- • Arrange tofu and vegetables in a single layer; crowding the pan will steam rather than roast them.
- • For extra crispy tofu, toss halfway through roasting.
- • Warm tortillas in a dry skillet or directly over a gas flame for 30 seconds per side just before serving.
- • Leftover roasted vegetables keep in an airtight container in the fridge for up to 3 days; reheat gently.
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