Mushroom & Tofu Fajita Bowl
PREP 15 MIN•COOK 12 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
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
Toss tofu with half the oil in a medium bowl. Add garlic and spices, season with salt and pepper and toss again to coat.
Heat a large non-stick frypan over medium heat, add tofu and cook until golden and crispy all over. Remove tofu and set aside.
At the same time, combine guacamole ingredients, lightly mashing avocado and season with salt and pepper.
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.
Divide onion mixture, tofu, cabbage and guacamole between bowls and serve with lime wedges.
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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