Smoky Tofu Wraps

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Serves: 4

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Prep: 10 mins

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Cook: 15 mins

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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


Condiments

2 tsp ground cumin

2 tsp smoked paprika


Bread & Baking Goods

8 corn tortillas


Pantry

Salt & pepper

Olive oil

Extra virgin olive oil

Method

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

Energy

592 kcal

Total Fat

23.09 g

Saturated Fat

3.51 g

Carbohydrates

72.34 g

Sugar

14.76 g

Fibre

12.55 g

Protein

22.8 g

Sodium

87.76 mg

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