Crispy Fajita Spiced Tofu with Guacamole & Rice Recipe

Crispy Fajita Spiced Tofu with Guacamole & Rice

Sorrel Scott

30 mins

2 people

Ingredients

135g white basmati rice
2 tbsp cornflour
1 tbsp fajita spice blend
190g marinated tofu
1 red pepper
1 red onion
2 vine tomatoes
1 ripe avocado
1 lime
A handful of coriander

Prep: 15 mins | Cook: 15 mins

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Method

1. Fill and boil the kettle. Rinse the rice under cold water, then tip it into a pan. Pour in 270ml hot water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and gently simmer for 8–10 mins, till the rice has absorbed the water. Take the pan off the heat and set aside, lid on, for 5–10 mins to finish cooking the rice. It will keep warm in the pan.

2. Tip the cornflour and half the fajita spice blend onto a large plate. Add a good pinch of salt and pepper and mix well with a fork. Pat the tofu dry with kitchen paper, then chop into bite-sized cubes. Add the tofu to the plate and roll to coat in the spiced flour. Set aside.

3. Halve the pepper, scoop out the seeds and white pith, then thinly slice it. Peel and thinly slice the onion. Finely chop 1 tomato. Set aside.

4. Drizzle 1 tbsp oil into a large frying pan or wok placed on a medium high heat. Add the tofu and fry for 5–7 mins, turning regularly, till golden and crisp on most sides.

5. While the tofu is frying, make the guacamole. Halve the avocado, scoop out the flesh into a bowl and mash with a fork. Finely chop the remaining tomato and add to the bowl. Finely grate in the lime zest and squeeze in the juice. Finely chop the coriander stalks, reserving the leaves, and add to the bowl. Add a good pinch of salt and pepper and mix together well. Set to one side.

6. When the tofu is crisp and golden brown, lift it out onto a plate lined with kitchen paper. Drizzle another 1 tbsp oil to the pan, add the onion and pepper and stir-fry for 4-5 mins, till slightly softened. Add the tomato, sprinkle in the remaining fajita spice blend and fry for 3 mins, stirring often, till the tomatoes have softened. Tip the crispy tofu back into the pan and stir it through the veg for 1 min.

7. Fluff the rice with a fork and divide between warm bowls. Top with the fajita-spiced tofu and veg and a good spoonful of guacamole. Garnish with the coriander leaves and serve.

8. Love Your Leftovers
The tofu and guacamole will keep for up to 3 days in the fridge in airtight tubs. Keep the tofu and veg in one tub and store the guacamole in a separate tub. Reheat the tofu in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it.