Tofu Fajitas
Tofu Fajitas

Ingredients

Method

  • 4 tortillas
  • 200g firm tofu
  • 2 tbsp cornflour
  • 2 tbsp olive oil
  • 2 red capsicum, thinly sliced
  • 1⁄2 red onion, cut into wedges
  • 1 tsp smoked paprika
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground coriander
  • 50g kale, shredded
  • 2 tomatoes, roughly chopped
  • Salt and pepper
  • Soured cream to serve
  • Chopped coriander to serve
  • Lime wedges to serve
  • Preheat the oven to 180C. Wrap the tortillas in foil and warm in the oven. Meanwhile, cut the tofu into triangles (about 5mm thick) and press into the cornflour to coat. Heat the oil in a frying pan, and fry the tofu for 4 minutes until golden and crisp all over. Drain on kitchen paper.
  • Add the onion and capsicum to the pan, and stir fry for 3 minutes. Stir in the spices, add the kale and tomatoes, and season well. Cook for 2 minutes to soften, then stir in the tofu and heat through. Serve in warmed tortillas with toppings of your choice.
10 mins
2 serving
This recipe pairs perfectly with the Il Cattivo Rosé 2020 from McLaren Vale, Australia.

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