Mushroom & Tofu Fajita Bowl

PREP 15 MIN
•
COOK  12 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

250g firm tofu 2cm diced

2 tsp olive oil

1 garlic clove crushed

1⁄2 tsp smoked paprika

1⁄4 tsp cayenne pepper

salt & pepper, to taste

1⁄2 red onion thinly sliced

1 green pepper deseeded & sliced

250g button mushrooms cut in half

1 cup (100g) red cabbage finely shredded

1 lime cut in wedges

Guacamole

1 avocado (medium, 240g) diced

1⁄4 red onion finely chopped

1⁄4 bunch of fresh coriander (80g bunch) leaves picked & roughly chopped

1 lime juiced

Methodbased on 2 servings
1

Toss tofu with half the oil in a medium bowl. Add garlic and spices, season with salt and pepper and toss again to coat.

2

Heat a large non-stick frypan over medium heat, add tofu and cook until golden and crispy all over. Remove tofu and set aside.

3

At the same time, combine guacamole ingredients, lightly mashing avocado and season with salt and pepper.

4

Heat remaining oil in frypan, add onion and green pepper and cook until softened, about 5 minutes. Add mushrooms and cook for a few more minutes to soften. Adjust seasoning.

5

Divide onion mixture, tofu, cabbage and guacamole between bowls and serve with lime wedges.

Nutritional Informationper serving

Energy (kJ)

1597 kJ / 381 cals

Protein

22.4 g

Fat

25.7 g

Sat. Fat

3.6 g

Carbs

7.1 g

Sugar

4.7 g

Fiber

17.5 g

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