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Roasted Veggie Fajitas

Bring the flavors of your favorite Mexican restaurant straight to your home when you make these delicious Roasted Veggie Fajitas!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Entree
Cuisine: Latin
Author: Sarah De la Cruz


Fajita seasoning

  • 1 Tablespoon corn starch
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon adobo seasoning
  • small sliver of achiote/annatto paste (see notes)
  • ½ teaspoon oregano if you can find Mexican oregano that is best!


  • 1 pound cauliflower florets
  • 6 large carrots
  • 1 large onion
  • 1 package firm/extra firm tofu drained and pressed
  • 1 Tablespoon oil I like using avocado oil


  • Preheat oven to 400.
  • Mix all fajita seasonings together in a small bowl (you can make bigger batches of this and save it).
  • Chop all veggies into smaller pieces (sliced/diced carrots, cauliflower florets, diced tofu, sliced onions) and place on a baking sheet lined with parchment.  Drizzle with oil.  Sprinkle seasoning mix over all of the veggies and toss gently (don’t smoosh the tofu).
  • Roast the veggies in the oven for 30 minutes, flipping them 1 or 2 times to roast evenly.  Remove from oven and serve over rice, in a tortilla, or just on your fork!  You’re gonna love this!


Achiote: It comes in a block and you can just slice off a little bit.  I then chop it up and I use about ½ teaspoon.  You can find this in Latin Markets, and larger grocery stores.