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

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