Heat half the oil in a large frying pan over high heat.
| Ready in: 25 minutes | 6 portions |
Ingredients
- 2 tablespoons olive oil
- 250 grams firm tofu, cut into 5mm slices
- 1 brown onion, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon chilli flakes
- 400 grams can diced tomatoes
- 6 corn tortillas
- 60 grams rocket leaves
- 1/3 cup coriander leaves
- 1/4 cup (60g) drained pickled jalapeño chilli (optional)
- Lime wedges, to serve
Instructions
Step 1Heat half the oil in a large frying pan over high heat.
Cook the tofu for 2 mins each side or until golden.
Step 2
Add the remaining oil to the pan.
Step 2
Add the remaining oil to the pan.
Cook the onion for 3 mins or until softened.
Stir in the cumin, coriander and chilli and cook for 1 min or until fragrant.
Add the tomato and bring to the boil.
Reduce heat to medium and cook, stirring occasionally, for 5 mins
or until sauce is slightly thickened.
Add the tofu and turn to coat in the sauce.
Step 3
Cook the tortillas on a chargrill pan over medium
Step 3
Cook the tortillas on a chargrill pan over medium
heat until charred on both sides.
Place the tortillas on serving plates.
Top with rocket, tofu mixture, coriander and jalapeños, if desired.
Serve with lime wedges.
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