Sheet Pan Tofu Fajitas

2 coloured bell peppers, sliced (2)

1 sweet onion, sliced (1)

2 Tbsp canola oil, divided (30 mL)

1 Tbsp fresh lime juice (15 mL)

1 tsp chili powder (5 mL)

1 tsp salt, divided (5 mL)

1 - 350 g package extra-firm tofu, drained and cut into 1/2'” cubes (1)

2 Tbsp cornstarch (30 mL)

8 small, whole-wheat tortillas (8)

Fajita Sauce

1 cup no-salt added tomato sauce (250 mL)

1 Tbsp fresh lime juice (15 mL)

1 tsp honey (5 mL)

1 tsp onion powder (5 mL)

1/2 tsp chili powder (2 mL)

1/4 tsp cumin (1 mL)

1/4 tsp garlic powder (1 mL)

1/4 tsp salt (1 mL)

Optional Toppings

Diced tomatoes

Shredded lettuce

Sour cream

Sliced avocado

Cilantro
1. Preheat oven to 400℉ (200ºC).
2. Line a 13 x 18 inch (23 x 33 cm) sheet pan with parchment paper and spread peppers and onion over one half.
3. In a small bowl, whisk together 1 Tbsp (15 mL) canola oil, lime juice, chili powder and 1/2 tsp (2 mL) salt. Drizzle over peppers and onions and toss gently to coat.
4. In a large bowl gently toss drained tofu with cornstarch, remaining 1 Tbsp (15 mL) canola oil and salt. Transfer to sheet pan and arrange in one layer in empty half.
5. Bake for 25 minutes, toss peppers and onions and flip tofu halfway through.
6. In a small saucepan, whisk together ingredients for fajita sauce. Bring to a simmer and remove from heat.
7. Assemble fajitas with tofu, peppers, onions, fajita sauce and optional toppings.
Tip: Leftover fajita sauce can be frozen for later use.