Mexican Fajitas

Serves 2 • Prep 15 min • Cooking 10 min
Vegan
Get this stuff
  1. 160g Mexican Tofoo
  2. 1 tsp Cajun spices
  3. 1 tbsp olive oil
  4. 1 pointed red peppers, sliced into rings
  5. 1 red onion, peeled and sliced into thin wedges
  6. 1 small courgette, cut into batons
  7. 4 small flour tortillas
  8. 4 tbsp sour cream
  9. Lime wedges
  10. Sliced red chilli
  11. Fresh coriander, chopped
Do this stuff
  1. Toss the Tofoo with the Cajun spices and olive oil, add the pepper rings, red onion and courgette and mix well.
  2. Warm the tortillas by wrapping in foil and popping into a medium oven for 10 minutes.
  3. Meanwhile, heat a griddle pan and when hot add the Tofoo and veg, cook for 5 to 6 minutes until veg has softened and beginning to char.
  4. To serve spoon a little filling onto a tortilla, top with sour cream a squeeze of lime, sprinkle of red chilli and some coriander.
  5. Roll up and enjoy.
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