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Smoky tofu tortillas

Smoky tofu tortillas

A star rating of 4.2 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (chilli only)
  • Vegetarian
Nutrition: per serving


  • 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


  • 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.

Recipe from Good Food magazine, May 2015

Goes well with


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A star rating of 4.2 out of 5.17 ratings

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