Sheet Pan Tofu Fajita Bowls

Ingredients

• 1 ½ block Firm Tofu
• 1 whole Red Bell Pepper
• 1 whole Yellow Bell Pepper
• 1 whole Green Bell Pepper
• 1 whole White Onion
• 3 tbsp Olive Oil
• 1 whole Lime
• 1 ½ tsp Chili Powder
• ¾ tsp Ground Cumin
• ¾ tsp Garlic Powder
• ¼ tsp Paprika
• ¼ tsp Dried Oregano
• ¼ cup Fresh Cilantro
• 8 whole Corn Tortillas
• 1 whole Avocado
• 1 cup Long Grain White Rice

Instructions

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. In a small bowl, stir together the chili powder, ground cumin, garlic powder, paprika, and dried oregano.
3. Add the tofu cubes, bell pepper strips, and onion strips to the baking sheet. Drizzle with olive oil and toss to coat, then sprinkle the seasoning blend over everything and toss again until evenly coated.
4. Spread the tofu and vegetables in a single layer and roast for 20 minutes, tossing once halfway through, until the edges are lightly charred. Season with salt and pepper to taste.
5. While the sheet pan is in the oven, cook the rice according to package directions and warm the tortillas in a dry skillet over medium heat for about 10 seconds per side.
6. Remove the sheet pan from the oven and squeeze the lime halves over the tofu and vegetables.
7. Serve the fajita mixture over rice or in warm tortillas, topped with sliced avocado and fresh cilantro.