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Photo of Barbecued tofu, capsicum and mushroom fajitas by WW

Barbecued tofu, capsicum and mushroom fajitas

Total Time
30 min
15 min
10 min
Top tortillas with tamari-marinated grilled tofu, mushroom and capsicum and an avo salsa for a perfect Asian-inspired Tex-Mex dinner!


Reduced salt soy sauce

10 ml

Dried chilli flakes

½ tsp, dried, red


1 clove(s), crushed

Lime juice

2½ tbs

Firm tofu

300 g, drained, sliced


250 g, (button), halved

Red capsicum

2 medium, cut into 1.5cm wide strips

Olive oil

1 tbs


1 medium, firm, ripe, halved, stone removed, chopped


2 large, vine-ripened, chopped

Corn tortilla

8 small, (8*35g)

Baby spinach

100 g


  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.


Tamari: A great pantry staple for coeliacs, tamari is made from soy beans like soy sauce, but wheat-free and gluten-free versions are available. It’s also richer and slightly less salty than soy. It’s best stored in the fridge.