I tested every internet-famous sheet-pan recipe—this one is now my weeknight go-to (and its vegan)

Remember when sheet-pan dinners took over the internet? Every food blog had one, every TikTok chef was showing off their latest combo, and honestly, most of them were pretty forgettable. Too dry, too bland, or trying too hard with ingredients that had no business being on the same pan together.

After testing over a dozen viral versions—from TikTok lasagna to those sticky honey garlic situations—I landed on something I've been making weekly. It's vegan sheet-pan fajitas, and before you roll your eyes at another plant-based conversion, this actually solves the biggest sheet-pan problem: moisture management.

Why this works

Most sheet-pan recipes fail because wet vegetables release water, creating a sad steaming situation instead of caramelization. But portobellos are basically nature's moisture sponges—they absorb seasoning while releasing just enough liquid to keep things from drying out. Meanwhile, pressed tofu tossed with cornstarch develops incredible crispy edges, like those corner pieces of sheet-pan lasagna everyone fights over.

The 425°F temperature is key. Lower temps tend to steam rather than roast, while higher temps burn the edges before centers cook through.

The recipe

Yield: Serves 4
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

• 1 block (14 oz) extra-firm tofu, pressed 20-30 minutes and torn into bite-sized chunks
• 3 portobello mushroom caps, sliced into strips
• 2 bell peppers (mix of colors), sliced
• 1 red onion, sliced into wedges
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• Flour tortillas for serving
• Toppings: avocado, cilantro, hot sauce, lime wedges

Instructions:

1. Preheat oven to 425°F. Use an 18x13 inch sheet pan for best results.
2. Tear pressed tofu into rough chunks directly on the sheet pan. Dust with cornstarch and toss until coated. Push to one side.
3. Add mushrooms, peppers, and onions. Drizzle everything with oil and lime juice.
4. Mix spices in a small bowl, then sprinkle over everything. Use your hands to toss—tongs won't distribute seasoning properly.
5. Spread into a single layer with space between tofu and vegetables for air circulation.
6. Roast 25 minutes without opening the oven door. Don't flip or stir.
7. Remove when edges are dark golden-brown and mushrooms look slightly shriveled.
8. Warm tortillas by wrapping in foil and placing in the turned-off oven for 30 seconds. Serve immediately.

Make it a habit

Prep vegetables on Sunday—slice and store separately. Press tofu the night before. Pre-mix your spice blend in a jar (about 2 tablespoons per batch). This cuts weeknight prep to under 10 minutes.

The payoff

This costs about $13 to feed four people. It reheats perfectly—the tofu stays crispy-ish and vegetables don't go soggy. Pack cold for lunch, microwave 90 seconds.

After testing enough sheet-pan recipes to fill a cookbook, this is the one that earned permanent rotation. It's faster than delivery, cheaper than meal kits, and nobody complains about it being vegan. They're too busy fighting over the crispy mushroom strips.