Smoky tofu tortillas

Smoky tofu tortillas

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(15 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
Smoked tofu adds protein to these vegetarian fajitas - pop on the table with corn or wheat wraps and watch them disappear

Nutrition and extra info

  • chilli only
  • Vegetarian

Nutrition: per serving

  • kcal567
  • fat16g
  • saturates3g
  • carbs78g
  • sugars20g
  • fibre15g
  • protein19g
  • salt1.3g


  • 1 tbsp vegetable or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, each cut into 12 wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 400g can cherry tomatoes
  • 1 tbsp dark brown soft sugar

To serve

  • 8 corn & wheat tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 2 limes, cut into wedges



    The same shape, but smaller than…

  • extra virgin olive oil, for drizzling
  • 1 large ripe avocado, stoned, peeled and sliced just before serving



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • thick yogurt or soured cream



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  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.

  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.

  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.

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Comments, questions and tips

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24th Sep, 2018
I like the bare bones of this recipe but I think it is just okay. With some adaptions it can be delicious. - If you add the tofu into the pan its kind of an unsatisfying texture, and doesn't really absorb much flavour. The smoke from the tofu is lost. I decided to cook the tofu separately. I did this by first getting the moisture out of the tofu by pressing for 10 mins. I then cut it into bite size pieces. Then I fried it with a little olive oil, on all sides, until crispy. Then I added a good shake of smoked paprika and ground coriander, and a little sumac. I fried for a couple of minutes Then I added some sriracha sauce and fried a couple of mins more- to try and get it to go sticky and sweet. Then I added a bit of balamic glaze and carried on frying. The end result was really nice- i served it scattered ontop of the bean chilli that I made separately- the texture contrast was perfect.
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