Ingredients
- 160g Naked Tofoo
- 2 tbsp fajita spice mix
- 1 tsp Chipotle chilli paste
- 1 tbsp olive oil
- 1 small red pepper, deseeded and diced
- 1 small green pepper, deseeded and diced
- 4 spring onions, trimmed and shredded
- 100g sweetcorn
- 2 tbsp flat leaf parsley, chopped
- 2 bagels, split and toasted
- 2 roasted field mushrooms
- Roasted on the vine cherry tomatoes
Get started
- Place the Tofoo in a food processor with the chilli paste and fajita spice mix, blitz until mixture resembled crumbs.
- Heat the olive oil in a pan and cook the peppers for 5 minutes, until softened, add the spring onions and corn along with the blitzed Tofoo and stir well.
- Heat through for 2 to 3 minutes until piping hot, toss in the parsley and serve hot on a toasted bagel with mushrooms and tomatoes.
