Tofu Fajita Bowls

Name: Tofu Fajita Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 14 ounce extra-firm tofu (pressed, cut into strips); 1 tablespoon olive oil; 1 red bell pepper (large, thinly sliced); 1 green bell pepper (large, thinly sliced); 1 yellow onion (medium, thinly sliced); 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1.5 cup brown rice (uncooked); 2 Roma tomatoes (large, diced); 0.25 cup red onion (diced); 0.25 cup fresh cilantro (chopped); 1 tablespoon fresh lime juice; 2 avocados (sliced)

Spicy-seasoned baked tofu and colorful bell peppers served over fluffy brown rice with fresh pico de gallo and creamy avocado for a customizable and vibrant bowl.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 5
Cuisine: Latin
Difficulty: Medium
Cost: $2.35/serving

Dietary

Vegan
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Gluten-Free
High-Protein
High-Fiber
Vegetarian

Ingredients

14 ounce extra-firm tofu (pressed, cut into strips)
1 tablespoon olive oil
1 red bell pepper (large, thinly sliced)
1 green bell pepper (large, thinly sliced)
1 yellow onion (medium, thinly sliced)
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1.5 cup brown rice (uncooked)
2 Roma tomatoes (large, diced)
0.25 cup red onion (diced)
0.25 cup fresh cilantro (chopped)
1 tablespoon fresh lime juice
2 avocados (sliced)

Instructions

Preheat oven to 400°F (200°C). Prepare a large baking sheet with parchment paper.
In a large bowl, toss the tofu strips with olive oil, red bell pepper, green bell pepper, yellow onion, ground cumin, smoked paprika, dried oregano, garlic powder, salt, and black pepper until evenly coated.
Spread the tofu and vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, tossing halfway through, until vegetables are tender and tofu is golden brown.
While the tofu and vegetables roast, cook the brown rice according to package directions.
Prepare the pico de gallo: In a small bowl, combine diced Roma tomatoes, diced red onion, chopped fresh cilantro, and fresh lime juice. Season with a pinch of salt if desired.
Assemble bowls: Divide cooked brown rice among 5 bowls. Top with roasted tofu and vegetables. Garnish generously with sliced avocados and pico de gallo.

Notes

The roasted tofu and vegetables can be prepped ahead and reheated. Keep the pico de gallo and avocado separate to maintain freshness when meal prepping.

Nutrition (per serving)

Calories: 391
Protein: 6.9 g
Carbohydrates: 60.1 g
Fat: 15.7 g
Fiber: 8.7 g
Sodium: 253 mg
Saturated Fat: 1.8 g
Sugar: 5.1 g