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Smoky Tofu Wraps


Serves: 4


Prep: 10 mins


Cook: 15 mins


Kcal pp: 592

Ingredients Jump to method

Fruit & Veg

1 ripe avocado

1 yellow onion

1 red bell pepper

½ bunch fresh cilantro

Dairy & Chilled

12 oz firm tofu

Cans & Jars

1 x 15 oz can kidney beans

1 x 14.5 oz can diced tomatoes


2 tsp ground cumin

2 tsp smoked paprika

Bread & Baking Goods

8 corn tortillas


Salt & pepper

Olive oil

Extra virgin olive oil


Peel and cut the onion into wedges, then deseed and cut the pepper into slices, season with salt, pepper, 2 tsp of ground cumin, and 2 tsp smoked paprika. Add to a large frying pan on medium heat with a drizzle of olive oil, cook for 8 minutes, stirring occasionally.

Cut the tofu into bite-sized pieces and finely chop the cilantro, including the stalks. Drain and rinse the kidney beans. Add the tofu, cilantro, beans, and canned tomatoes to the pan giving everything a good stir, then cook for 5 minutes.

Meanwhile, warm the tortillas following the pack instructions. Peel, de-stone, and cut the avocado into slices.

To serve, build your wraps by adding the tofu and veg to the tortillas, drizzle over a little extra virgin olive oil, and top with slices of avocado. Fold the tortilla from the sides and bottom to complete your fajita.


Nutritional Data Per Portion


592 kcal

Total Fat

23.09 g

Saturated Fat

3.51 g


72.34 g


14.76 g


12.55 g


22.8 g


87.76 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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