Barbecued tofu, capsicum and mushroom fajitas
Reduced salt soy sauce
Dried chilli flakes
½ tsp, dried, red
1 clove(s), crushed
300 g, drained, sliced
250 g, (button), halved
2 medium, cut into 1.5cm wide strips
1 medium, firm, ripe, halved, stone removed, chopped
2 large, vine-ripened, chopped
8 small, (8*35g)
Baby spinach leaves
- 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.
- 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.
- 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.
- 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.