Roasted Veggie Fajitas
Bring the flavors of your favorite Mexican restaurant straight to your home when you make these delicious Roasted Veggie Fajitas!
Ingredients
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!
Veggies
- 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
Instructions
- 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!
Notes
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.