Baked Tofu Fajita Bowl
Ingredients
Fajita sauce
- 2 tbsp tomato puree
- 1 tbsp maple syrup
- juice of 1/2 lime
- 1 tsp sriracha mayo/sauce
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp nutritional yeast
- 1/4 tsp mild chilli powder
- a pinch of ground cinnamon
- a pinch of garlic powder
- 4 tbsp water
Tofu and vegetables
- 1/2 395g block extra firm tofu, drained, pressed & dried
- a sprinkle smoked paprika
- 1 red bell pepper, sliced
- a few mushrooms, sliced
- 1/2 medium onion, sliced
Preparation
Preheat the oven to 200c/180c fan/400f/gas mark 6. Line a baking tray with non-stick baking parchment.
Slice the dried tofu into bite sized pieces, add the tofu to a small bowl, then sprinkle in some smoked paprika, shake the bowl until the tofu is coated well.
Add the tofu to the lined baking tray and bake in the oven for 15 minutes, until slightly crisp on the outside.
Meanwhile to make the sauce, mix together all the sauce ingredients into a bowl until everything is fully combined, stir in 4tbsp of water, then set aside.
Slice up your pepper, onion & mushrooms.
Once the tofu is slightly crisp and much more firm, take it out the oven and set aside.
Sauté your sliced veggies in a pan on a medium-high heat setting for 10 mins with a little water (or oil) until the veggies have softened and the onion is see through.
Stir in the baked tofu for 2 mins, then pour in your fajita sauce. Cook and stir frequently for 6-7 mins until the sauce is hot.
Serve your tofu fajita in a nourish bowl or enjoy in some tortilla wraps with lettuce, tomatoes & guacamole.
