2 tsp olive oil
1 onion, chopped
1 clove garlic, crushed
1 tsp ground cumin
½ tsp smoked paprika
200g firm tofu, crumbled
400g tin crushed tomatoes
125g tin kidney beans, rinsed
salt and pepper, to taste
4 small corn tortillas, warmed
¼ iceberg lettuce, shredded
1 radish, thinly sliced
1 cup rocket
1/2 lemon, cut in wedges
1 In a medium frypan heat oil and sauté onion for a few minutes.
2 Add garlic and spices and continue to cook for another minute.
3 Turn heat to high and add tofu and cook for a few minutes until golden.
4 Add tomatoes and beans, reduce heat to a simmer and cook for another 20 minutes, or until thickened. Adjust seasoning.
5 Toss rocket with 1 tsp lemon juice in a small bowl.
6 Divide mixture between tacos and top with lettuce and radish, squeeze remaining lemon over tacos. Serve rocket on the side.
Nutritional Information - Per Serve
Energy 1773.6kj, Protein 20.1g, Carbs 41.1g, Fibre 11.9g, Sat. Fat 3.3g, Fat 17g, Calories 423.6cal, Sugar 9.8g