- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 567
- Fat Content: 16g
- Saturated Fat Content: 3g
- Carbohydrate Content: 78g
- Sugar Content: 20g
- Fiber Content: 15g
- Protein Content: 19g
- Sodium Content: 1.3g
Smoky tofu tortillas
Ingredients
- olive-oil - 1 tbsp vegetable or olive oil
- onion - 2 onions, each cut into 12 wedges
- romano-pepper - 2 Romano peppers, deseeded and sliced
- coriander - small pack coriander, leaves picked and stems finely chopped
- ground-cumin - 2 tsp ground cumin
- smoked-paprika - 1 tsp hot smoked paprika
- tofu - 200g pack smoked tofu (I liked Taifun), cut into bite-sized pieces
- kidney-bean - 400g can kidney beans, drained and rinsed
- cherry-tomato - 400g can cherry tomatoes
- dark-brown-soft-sugar - 1 tbsp dark brown soft sugar
- tortilla - 8 corn & wheat tortillas
- lime - 2 limes, cut into wedges
- extra-virgin-olive-oil - extra virgin olive oil, for drizzling
- avocado - 1 large ripe avocado, stoned, peeled and sliced just before serving
- yogurt - thick yogurt or soured cream
Instructions
- 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.
- 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.
- 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.
Vegetarian fajita recipe for 4 people, takes only 15 mins; recipe has olive oil, onion, romano pepper, coriander, ground cumin, smoked paprika, tofu, kidney bean, cherry tomato, dark brown soft sugar, tortilla, lime, extra virgin olive oil, avocado and yogurt.
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