Smoky tofu tortillas
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Smoky tofu tortillas

By Jane Hornby

Smoked tofu adds protein to these vegetarian fajitas – pop on the table with corn or wheat wraps and watch them disappear

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 567
  • fat 16g
  • saturates 3g
  • carbs 78g
  • sugars 20g
  • fibre 15g
  • protein 19g
  • salt 1.3g

Ingredients

  • 1 tbsp vegetable or olive oil
  • 2 onions, each cut into 12 wedges
  • 2 Romano peppers, deseeded and sliced
  • small pack coriander, leaves picked and stems finely chopped
  • 2 tsp ground cumin
  • 1 tsp hot smoked paprika
  • 200g pack smoked tofu (I liked Taifun), cut into bite-sized pieces
  • 400g can kidney beans, drained and rinsed
  • 400g can cherry tomatoes
  • 1 tbsp dark brown soft sugar
  • 8 corn & wheat tortillas
  • 2 limes, cut into wedges
  • extra virgin olive oil, for drizzling
  • 1 large ripe avocado, stoned, peeled and sliced just before serving
  • thick yogurt or soured cream

Method

  1. Heat the oil in a large frying pan and add the onions and peppers. Season and cook on a high heat for 8 mins or until just tender and starting to char. Add the coriander stems, fry for 1 min, stirring, then add the spices and cook for 2 mins more, stirring, until fragrant.

  2. Tip in the tofu, beans, tomatoes and sugar, and cook for 5 mins until the sauce is quite dry and the tofu is heated through. Warm the tortillas following pack instructions.

  3. Taste the sauce for seasoning and add the coriander leaves and a squeeze of lime. Drizzle over a little extra virgin olive oil and serve with the tortillas, lime halves, avocado and yogurt or soured cream on the side.

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