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Ingredients
Method
- 400g firm tofu
- 2 tbsp oil
- 1 diced red onion
- 200g sliced mixed capsicums
- 1 grated carrot
- 2 crushed garlic cloves
- 30g fajita seasoning or similar
- 400g tin of red kidney beans, drained
- 1 lime, zest and juice
- 8 wholewheat tortillas
- Guacamole, to serve
- Drain and pat dry the tofu, then cut into 2cm chunks. Heat 2 tbsp oil in a frying pan and fry the tofu for 7 mins, turning regularly, until crisp and golden. Set aside.
- Add a splash of oil to the pan and cook the onion, capsicums and carrot until softened. Stir through the garlic and spice mix, cook for 2 mins more, then add the beans, lime zest and about 100ml water. Return the tofu to the pan, season well and simmer for 7 mins to thicken the sauce. Serve in tortillas with some guacamole and some chopped herbs, if you fancy.
25 mins
4 serving
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