Vegan Tofu Fajitas

Ingredients:

4 small wholemeal tortillas

200g/7oz very firm tofu, drained

2 tbsp cornflour or easy-cook polenta

2 tbsp extra virgin olive oil or cold pressed rapeseed oil

2 peppers, deseeded and thinly sliced

½ red onion, cut into thin wedges

1 tsp smoked paprika

½ tsp ground cumin

½ tsp ground coriander

50g/1¾oz curly kale, thickly shredded and any tough stalks removed

2 tomatoes, roughly chopped

salt and freshly ground black pepper

To serve:

4 tbsp non-dairy yoghurt

fresh coriander, finely chopped

lime wedges

Method:

Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm.

Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate.

Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper.

Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through.

Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice.

Recipe tips:

If using firm, rather than extra-firm tofu, pat dry with folded kitchen paper to remove as much excess liquid as possible before cutting into cubes.