Spicy tofu fajitas recipe
 Easy vegan fajitas for a quick midweek meal or as part of a Tex-Mex feast. Each serving provides 584 kcal, 25g protein, 62g carbohydrates (of which 14g sugars), 24g fat (of which 5g saturates), 12g fibre and 0.8g salt. 4 small wholemeal tortillas200g/7oz very firm tofu, drained2 tbsp cornflour or easy-cook polenta2 tbsp extra virgin olive oil or cold pressed rapeseed oil2 peppers, deseeded and thinly sliced½ red onion, cut into thin wedges1 tsp smoked paprika½ tsp ground cumin½ tsp ground coriander50g/1¾oz curly kale, thickly shredded and any tough stalks removed2 tomatoes, roughly choppedsalt and freshly ground black pepper 4 small wholemeal tortillas 200g/7oz very firm tofu, drained 2 tbsp cornflour or easy-cook polenta 2 tbsp extra virgin olive oil or cold pressed rapeseed oil 2 peppers, deseeded and thinly sliced ½ red onion, cut into thin wedges 1 tsp smoked paprika ½ tsp ground cumin ½ tsp ground coriander 50g/1¾oz curly kale, thickly shredded and any tough stalks removed 2 tomatoes, roughly chopped salt and freshly ground black pepper 4 tbsp non-dairy yoghurtfresh coriander, finely choppedlime wedges 4 tbsp non-dairy yoghurt fresh coriander, finely chopped lime wedges Method Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm. Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate. Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper. Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through.Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm. Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate. Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate. Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper. Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper. Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through. Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through. Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice. Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice. Recipe tips If using firm, rather than extra-firm tofu, pat dry with folded kitchen paper to remove as much excess liquid as possible before cutting into cubes.