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Week of 1/16/23

Sheet Pan Tofu Fajita Salad with Baby Kale
and guacamole

Active: 30 Total: 50
Original GF Paleo Vegetarian
Sheet Pan Tofu Fajita Salad with Baby Kale

Guacamole and tortilla chips add taco-night fun to this entree salad, which we last featured in 2021. Broiling the peppers, onions, and tofu gives them the same high heat treatment that sauteing them in a skillet would, but gets the job done on a single sheet pan.
Smarts: Be sure to keep a close eye on everything as it cooks since the intensity of broilers can vary. 

Tags
Entree Salad
Proteins
Tofu
Cuisines
American - TexMex
Save recipe
59

Ingredients

Metric
Servings:
4
Tofu Fajita Salad:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Adobo Lime Marinade and Vinaigrette (ingredients listed separately) - ¼ cup + ¼ cup
  • Foil - for roasting
  • Baby kale - 8 oz
  • Cheese, shredded cheddar or Mexican blend - 1 cup
  • Tortilla chips (opt) - for serving
Roasted Bell Peppers and Onions:
  • Bell peppers, any color - 2 , sliced
  • Onions, medium - 1 , sliced
  • Oil, cooking - 1 Tbsp
Guacamole:
  • Avocados - 1 , mashed
  • Lime juice - 2 tsp
  • Hot sauce - 1 tsp
Adobo Lime Marinade and Vinaigrette:
  • Soy sauce, low-sodium - 2 Tbsp
  • Lime juice - 1 Tbsp
  • Honey - 1 Tbsp
  • Adobo sauce - 2 tsp (from a can of chipotles in adobo)
  • Cumin, ground - 1/2 tsp
  • Oil, cooking - 1/4 cup

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Make marinade / vinaigrette - Whisk together soy sauce, lime juice (portion for marinade / vinaigrette), honey, adobo sauce, cumin, and oil (portion for marinade / vinaigrette). (Can be done up to 5 days ahead)

  3. Marinate tofu - Combine tofu with first portion of marinade / vinaigrette (reserve second portion to dress the salad). Let tofu marinate for at least 20 minutes and up to 1 day. Gently stir the tofu once or twice while it marinates to combine. (Can be done 1 day ahead)

  4. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)

  5. Make guacamole - Mash avocados. Add lime juice (portion for guacamole) and hot sauce. Season with some salt and pepper.

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Make

  1. Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source. Line a sheet pan with foil (this is not necessary but will make clean-up much easier).

  2. Spread bell peppers and onions out on prepared sheet pan and toss with oil (portion for peppers and onions). Season with some salt. Slide pan under the broiler and broil, stirring halfway through, until nearly tender, 4 to 6 minutes.

  3. Meanwhile, drain marinade off tofu (discard marinade). Season with some salt and pepper.

  4. Remove pan from oven and spread tofu on top of pepper and onions.

  5. Broil for another 4 to 10 minutes, until peppers and onions are very tender and tofu is golden brown on top.

  6. Toss baby kale and cheese with reserved Adobo Lime Vinaigrette until dressed to your liking. Divide between serving plates and top each portion with tofu, peppers and onions, and guacamole. Enjoy with tortilla chips.

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