Spicy tofu fajitas
Easy vegan fajitas for a quick midweek meal or as part of a Tex-Mex feast.
Each serving provides 584 kcal, 25g protein, 62g carbohydrates (of which 14g sugars), 24g fat (of which 5g saturates), 12g fibre and 0.8g salt.
- 4 small wholemeal tortillas
- 200g/7oz very firm tofu, drained
- 2 tbsp cornflour or easy-cook polenta
- 2 tbsp extra virgin olive oil or cold pressed rapeseed oil
- 2 peppers, deseeded and thinly sliced
- ½ red onion, cut into thin wedges
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 50g/1¾oz curly kale, thickly shredded and any tough stalks removed
- 2 tomatoes, roughly chopped
- salt and freshly ground black pepper
Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm.
Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate.
Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper.
Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through.
Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice.
If using firm, rather than extra-firm tofu, pat dry with folded kitchen paper to remove as much excess liquid as possible before cutting into cubes.