Tofu tortillas

Name: Tofu tortillas
Ingredients: juice of ½ lemon; 15 ml/1 tbsp chilli sauce or 2.5 ml/½ tsp dried chilli flakes (optional); 250 g/9 oz firm tofu, drained and crumbled; 400 g/14 oz can red kidney beans, drained and rinsed; 1 small red onion, finely chopped; 1 garlic clove, finely chopped; 30 ml/2 tbsp olive oil; 1 red (bell) pepper, seeded and finely diced; 50 g/2 oz mature (sharp) Cheddar cheese or soya cheese, grated (optional) to serve; 50 g/2 oz mature (sharp) Cheddar cheese or soya cheese, grated (optional) to serve; sea salt and ground black pepper; sea salt and ground black pepper; 8 × 18 cm/7 in flour tortillas; small bunch of fresh coriander (cilantro), chopped (optional); 15 ml/1 tbsp light soy sauce; 15 ml/1 tbsp chilli sauce or 2.5 ml/½ tsp dried chilli flakes (optional); ½ shallot, finely chopped; 50 g/2 oz cherry tomatoes, peeled and chopped; 2 ripe avocados

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

A succulent, lightly spiced mixture of tofu, vegetables and kidney beans is served in tortilla wraps with grated cheese and freshly made guacamole. This is a great idea for a mid week family supper or an informal dinner.

Ingredients

30 ml/2 tbsp olive oil
1 red (bell) pepper, seeded and finely diced

Dinner
Supper
Vegetarian

Method

Heat the oil in a large frying pan. Add the red pepper, onion and garlic and cook over a medium heat, stirring occasionally, for about 5 minutes, until softened and golden.
Add the tofu, kidney beans, lemon juice, chilli sauce or chilli flakes, soy sauce and coriander and season with sea salt and pepper to taste, then heat through gently, breaking up the tofu with

Ingredients

Method

Photos