Vegan Fajitas Recipe Recipe
This vegan fajitas recipe is bold and flavorful, made with oyster mushrooms, tofu, bell pepper and onion, baked on a sheet pan—a quick and easy plant-based dinner, perfect for busy weeknights.
How to Make the Best Vegan Fajitas Recipe
These vegan fajitas are packed with bold, smoky flavors that rival any traditional fajita recipe. The combination of tender oyster mushrooms and crispy baked tofu creates a satisfying texture and protein-rich filling that even meat lovers will enjoy. The sheet pan method makes this recipe incredibly convenient—no need to stand over a hot stove stirring constantly.
The secret to these incredible fajitas is the homemade spice marinade featuring chili powder, smoked paprika, cumin, and a hint of chipotle. This aromatic blend coats the mushrooms, peppers, and tofu, infusing every bite with authentic Mexican-inspired flavor. Baking at high heat allows the vegetables to caramelize beautifully while the tofu gets perfectly crispy on the edges.
Serve these fajitas with warm tortillas, creamy mashed avocado, and your favorite toppings for a weeknight dinner that comes together in just over an hour. They’re perfect for meal prep too—the filling reheats wonderfully and can be enjoyed throughout the week.
Vegan Fajitas Recipe
This vegan fajitas recipe is bold and flavorful, made with oyster mushrooms, tofu, bell pepper and onion, baked on a sheet pan—a quick and easy plant-based dinner, perfect for busy weeknights.
Ingredients
Fajita Marinade
Vegetables
Tofu
For Serving
Instructions
Prepare the Ingredients
- Preheat the oven to 400°F.
- Lightly pat the tofu dry (if using) and place on two layers of paper towels.
- In a small bowl, mix together the fajita marinade ingredients.
Assemble and Bake
- Pull apart the oyster mushrooms lengthwise and place them in an extra-large mixing bowl. Add the sliced bell pepper and onion and toss with 4-5 tablespoons of marinade (or just enough to coat lightly) tossing well to coat. Spread out on a large parchment-lined sheet pan.
- Cut the tofu into ¾-inch strips. Place in the same mixing bowl (no need to rinse). Add the remaining marinade, and using a rubber spatula, gently mix (metal tongs will break them). Sprinkle with the cornstarch and ½ teaspoon more salt and mix again. Place in a single layer on a smaller, parchment-lined sheet pan.
- Place the veggies on the middle rack and the tofu on the upper rack. Bake in the oven for 20 minutes, stir (flip tofu), and bake 15-20 minutes more.
- Combine veggies and tofu and squeeze with a little lime juice. Taste and adjust salt.
Serve
- While the fajitas are baking, prepare the mashed avocado if desired.
- Warm the tortillas, either on the oven rack, toaster oven, in a skillet, or over an open gas flame. Stack and store them in a kitchen towel to keep them warm.
- To serve, spread warmed tortillas with mashed avocado, fill them with fajita mix, and serve with hot sauce, cilantro, lime wedges, chipotle mayo or vegan sour cream.
Notes
- For added depth of flavor, toss the finished fajitas with 1-2 teaspoons of soy sauce or gluten-free liquid aminos.
- You can use king oyster mushrooms or a combination of both oyster and king oyster mushrooms.
- The tofu strips are delicate—use a rubber spatula instead of metal tongs to avoid breaking them.
