Barbecued tofu, capsicum and mushroom fajitas
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Top tortillas with tamari-marinated grilled tofu, mushroom and capsicum and an avo salsa for a perfect Asian-inspired Tex-Mex dinner!
Ingredients
Reduced salt soy sauce
10 ml
Dried chilli flakes
½ tsp, dried, red
Garlic
1 clove(s), crushed
Lime juice
2½ tbs
Firm tofu
300 g, drained, sliced
Mushrooms
250 g, (button), halved
Red capsicum
2 medium, cut into 1.5cm wide strips
Olive oil
1 tbs
Avocado
1 medium, firm, ripe, halved, stone removed, chopped
Tomato(es)
2 large, vine-ripened, chopped
Corn tortilla
8 small, (8*35g)
Baby spinach
100 g
Instructions
1
Combine tamari, chilli, garlic and 2 tbs of lime juice in a shallow dish. Add the tofu and turn to coat. Set aside for 5 minutes to marinate.
2
Heat a chargrill on medium-high. Toss the mushroom, capsicum and oil in a large bowl. Cook the mushroom mixture, turning, for 3-4 minutes or until tender. Transfer to a bowl and cover to keep warm.
3
Drain the tofu and reserve the marinade. Cook the tofu, for 1 minute each side, or until lightly charred. Add to the mushroom mixture with the reserved marinade and toss to coat.
4
Meanwhile, combine the avocado, tomato and remaining lime juice in a bowl. To serve, heat the tortillas following packet instructions. Wrap the tofu mixture, avocado salsa and spinach leaves in the tortillas to serve.
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