Spicy Tofu Fajitas
Spicy Tofu Fajitas

Ingredients

Method

  • 4 wholemeal flour tortillas
  • 200g firm tofu, drained
  • 2 tbsp easy-cook polenta or cornflour
  • 2 tbsp olive oil
  • 2 bell peppers, thinly sliced
  • 1⁄2 red onion, cut into wedges
  • 1 tsp smoked paprika
  • 1⁄2 tsp ground coriander
  • 1⁄2 tsp cumin
  • 50g kale, de-stalked and shredded
  • 2 tomatoes, chopped
  • Salt and pepper
  • Salsa and guacamole to serve
  • Preheat the oven to 180C, wrap the tortillas in foil and place in the oven to warm. Meanwhile, cut the tofu into 5mm thick triangles. Sprinkle the polenta onto a plate, and roll the tofu in it before placing on a clean plate. Heat up the oil in a pan, and fry the floured tofu for 4 minutes or until crisp and golden. Drain on kitchen paper
  • Add the onions and bell peppers to the pan, and stir fry for 3 mins. Stir in the spices, then add the kale and tomatoes. Season well, cook until the tomatoes are soft, and gently return the tofu to the pan to heat through. Pile into the warmed tortillas, slather with sides, and enjoy!
10 mins
2 serving
This recipe pairs perfectly with the Schiavenza Nebbiolo 2016 from Piedmont, Italy.

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