Spiced sweet potato wedges
Toss sweet potato in cumin, chilli and sumac, then oven bake with lemon and garlic for chunky chips which are crispy yet fluffy
Smoky tofu tortillas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable or olive oil
- 2 onionseach cut into 12 wedges
- 2 Romano peppersdeseeded and sliced
- small pack corianderleaves picked and stems finely chopped
- 2 tsp ground cumin
- 1 tsp hot smoked paprika
- 200g pack smoked tofu(I liked Taifun), cut into bite-sized pieces
- 400g can kidney beansdrained and rinsed
- 400g can cherry tomatoes
- 1 tbsp dark brown soft sugar
To serve
- 8 corn & wheat tortillas
- 2 limescut into wedges
- extra virgin olive oilfor drizzling
- 1 large ripe avocadostoned, peeled and sliced just before serving
- thick yogurtor soured cream
Nutrition: per serving
- kcal567
- fat16g
- saturates3g
- carbs78g
- sugars20g
- fibre15g
- protein19g
- salt1.3g
Method
step 1
Heat the oil in a large frying pan and add the onions and peppers. Season and cook on a high heat for 8 mins or until just tender and starting to char. Add the coriander stems, fry for 1 min, stirring, then add the spices and cook for 2 mins more, stirring, until fragrant.
step 2
Tip in the tofu, beans, tomatoes and sugar, and cook for 5 mins until the sauce is quite dry and the tofu is heated through. Warm the tortillas following pack instructions.
step 3
Taste the sauce for seasoning and add the coriander leaves and a squeeze of lime. Drizzle over a little extra virgin olive oil and serve with the tortillas, lime halves, avocado and yogurt or soured cream on the side.
