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Buffalo tofu and black bean fajita bowls recipe

Buffalo tofu and black bean fajita bowls recipe

18 ratings

This vegetarian and gluten-free twist on a Tex-Mex classic makes tofu the hero. Coated with a sweet, sticky, spicy buffalo sauce, it's perfect with a fajita mix of black beans, peppers, creamy avocado and crunchy lettuce. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 346 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 1 x 396g pack tofu
  • 1 tbsp soft dark brown sugar
  • ¾ tsp smoked paprika
  • ½ tsp ground cumin
  • 20g butter
  • 2 tsp Frank’s red hot sauce
  • 1 lemon, juiced

For the fajita bowls

  • 1 tbsp olive oil, plus extra for brushing
  • 1 red onion, sliced
  • 2 red peppers, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 x 400g tins black beans, drained and rinsed
  • 1 small avocado, thinly sliced
  • 2 Little Gem lettuce, leaves pulled apart and washed
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1445kj
    346kcal     17%

  • Fat

    20g 29%

  • Saturates

    6g 28%

  • Sugars

    11g 12%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 19.7g Protein 19.5g Fibre 10.7g

Method

  1. Drain the tofu and pat dry with kitchen paper. Wrap the tofu in a clean tea towel and place a heavy pan on top of it. Set aside for 10 mins to remove excess moisture; drain.
  2. Meanwhile, put the sugar, spices, butter, hot sauce, half of the lemon juice and a pinch of salt in a small saucepan and heat gently until the butter melts. Mix well, increase the heat to medium and bring to the boil. Cook, stirring, for 30 secs, then remove from the heat and set aside.
  3. To make the fajita mix, heat the oil in a large frying pan over a high heat. Add the onion and peppers and stir-fry for 6-7 mins until lightly charred. Reduce the heat to medium and cook for 3-4 mins until softened, adding the garlic for the last 30 secs. Stir in the beans and heat through. Add the remaining lemon juice, season to taste, then remove from the heat.
  4. Cut the tofu into 12 slices. Brush a large, nonstick frying pan with a little oil and warm over a medium heat. Fry the tofu in batches for 1 min each side until golden, brushing the pan with more oil as needed. Put all the tofu back in the pan and reduce the heat to low. Mix 2 tbsp water into the sauce, then pour over the tofu and stir gently to coat.
  5. To serve, divide the black bean mixture between 4 bowls. Top with the tofu, lettuce and avocado, and drizzle over any extra sauce. Serve immediately.

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