Tofu tortillas from The Tofu Cookbook by Becky Johnson

Name: Tofu tortillas from The Tofu Cookbook by Becky Johnson
Ingredients: 250 g/9 oz firm tofu, drained and crumbled; 1 garlic clove, finely chopped; 30 ml/2 tbsp olive oil; 50 g/2 oz cherry tomatoes, peeled and chopped; ½ shallot, finely chopped; 2 ripe avocados; 1 small red onion, finely chopped; 50 g/2 oz mature (sharp) Cheddar cheese or soya cheese, grated (optional) to serve; 15 ml/1 tbsp chilli sauce or 2.5 ml/½ tsp dried chilli flakes (optional); 15 ml/1 tbsp light soy sauce; small bunch of fresh coriander (cilantro), chopped (optional); 8 × 18 cm/7 in flour tortillas; 400 g/14 oz can red kidney beans, drained and rinsed; 1 red (bell) pepper, seeded and finely diced; juice of ½ lemon; sea salt and ground black pepper

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A succulent, lightly spiced mixture of tofu, vegetables and kidney beans is served in tortilla wraps with grated cheese and freshly made guacamole. This is a great idea for a mid week family supper...

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Ingredients

250 g/9 oz firm tofu, drained and crumbled
1 garlic clove, finely chopped
30 ml/2 tbsp olive oil
50 g/2 oz cherry tomatoes, peeled and chopped
½ shallot, finely chopped
2 ripe avocados
1 small red onion, finely chopped
50 g/2 oz mature (sharp) Cheddar cheese or soya cheese, grated (optional) to serve
15 ml/1 tbsp chilli sauce or 2.5 ml/½ tsp dried chilli flakes (optional)
15 ml/1 tbsp light soy sauce
small bunch of fresh coriander (cilantro), chopped (optional)
8 × 18 cm/7 in flour tortillas
400 g/14 oz can red kidney beans, drained and rinsed
1 red (bell) pepper, seeded and finely diced
juice of ½ lemon
sea salt and ground black pepper