Name: Smoky tofu tortillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp vegetable or olive oil; 2 onions each cut into 12 wedges; 2 Romano peppers deseeded and sliced; small pack coriander leaves 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 beans drained and rinsed; 400g can cherry tomatoes; 1 tbsp dark brown soft sugar; 8 corn & wheat tortillas; 2 limes cut into wedges; extra virgin olive oil for drizzling; 1 large ripe avocado stoned, peeled and sliced just before serving; thick yogurt or soured cream

1 tbsp vegetable or olive oil
2 onions
each cut into 12 wedges
2 Romano peppers
deseeded and sliced
small pack coriander
leaves 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 beans
drained and rinsed
400g can cherry tomatoes
1 tbsp dark brown soft sugar

To serve

8 corn & wheat tortillas
2 limes
cut into wedges
extra virgin olive oil
for drizzling
1 large ripe avocado
stoned, peeled and sliced just before serving
thick yogurt
or soured cream

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.