| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Servings |
people
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Ingredients
- 1 tbsp Extra virgin olive oil
- 2 Spring onions chopped into wedges
- 2 large red pepper cut into strips
- 1 Green chilli chopped
- 2 tsp Cumin Powder
- 1 tsp hot smoked paprika
- 200 g firm tofu cut into bite size pieces mix together 1 tbsp oil, 1 tbsp tamari and pour over tofu in an oven proof dish
- 400 g can of Kidney Beans
- 400 g can of chopped tomatos
- 1 tsp Xylitol
- small pack of coriander, leaves chhopped and stems chopped seperately
- 2 large avocados peeled and sliced
- Thick yogurt – i use coconut yoghurt
- 2 limes cut into wedges
- Sea salt and black pepper for seasoning
Ingredients
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Instructions
- Place the oven proof dish with Tofu into the oven on 180C for 20 mins.
- Heat the oil in a large frying pan and add onions, peppers and chilli. Season and cook for 10-15 mins until veg is soft. Add the coriander stems and spices and cook for a further 5 mins.
- Add tofu, beans. xylitol and tomatoes and cook for further 5 mins.
- Warm the tortillas or wraps.
- Place the wraps onto 4 plates and divide the tofu and veg mix on top of each wrap. Serve with avocado, yoghurt, coriander leaves and wedges of lime.
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