1 tbsp vegetable or olive oil
2 onions, each cut into 12 wedges
2 red capsicum, deseeded and sliced
1 small packet coriander, leaves picked and stems finely chopped
2 tsp ground cumin
1 tsp hot smoked paprika
200 g smoked tofu, cut into bite-sized pieces
400 g can kidney beans, drained and rinsed
400 g can cherry tomatoes
1 tbsp dark brown soft sugar
8 corn & wheat tortillas
2 limes, cut into wedges
extra virgin olive oil to drizzle
1 large ripe avocado, stoned, peeled and sliced just before serving
sour cream to serve
- Heat the oil in a large frying pan and add the onions and capsicum. 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.
- 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.
- 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 yoghurt or soured cream on the side.