Cook a Mexican feast

Treat your loved ones to delicious Mexican dishes with a fiesta feel

BUFFALO TOFU AND BLACK BEAN FAJITA BOWLS PREP TIME 20 MINS COOK TIME 15 MINS SERVES 4

INGREDIENTS

● 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

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 minutes to remove excess moisture. Drain off the liquid.

2 Put the sugar, spices, butter, hot sauce, half of the lemon juice and a pinch of salt in a saucepan. Heat until the butter melts. Mix well, increase the heat and bring to the boil. Cook for 30 seconds 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 minutes until lightly charred. Reduce the heat to medium and cook for 3-4 minutes until softened, adding the chopped garlic for the last 30 seconds.

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, non-stick frying pan with oil and warm over a medium heat. Fry the tofu in batches for 1 minute 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.