This is a quick and easy recipe for vegan fajitas - good fun and a tasty meal! The cooking process only takes about 10-15 minutes. Here, the quantities feed two people, so increase or decrease as needed!
Instructions:
1. Chop two onions (here I've used one red and one white) and a block of your preferred tofu and put in a wok:
[Variation: you could also (or instead of the onions) add chopped red pepper at this stage if you like. Also, if you're not a fan of tofu, or fancy something different, chopped Linda McCartney sausages also work well (microwave from frozen for a couple of minutes, then you can easily chop and add to the work).]
2. Add 2-3 tablespoons of smoked paprika and about 1cm of boiling water into the bottom of the wok:
[I prefer to cook with boiling water rather than oil - it's much healthier - but you could fry the ingredients in oil if you prefer.]
3. Make sure the water is boiling away nicely and add half a tin of kidney beans:
[Variation: other types of beans can work well too.]
4. This now needs to simmer for about 8-10 minutes (top up the water a little if it gets too dry). While that is going on, make guacamole (one avocado, a pinch of salt and pepper, a squirt of lemon juice, and a reasonable glug of soya milk) and salsa (two tomatoes, a small glug of white wine vinegar, pinch of salt and pepper, teaspoon of chilli flakes) in a food processor:
5. Serve with tortilla wraps and enjoy!
