Smoky tofu tortillas

4 of 5-a-day calcium fajita family friendly fibre iron spring vegetarian fajita vegetarian wrap vitamin c wrap

N/A

Source

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

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.