Excuse Me, There’s Tofu in My Tortilla

We usually have bean filling in our tortillas, but for variety’s sake we decided to experiment with tofu based filling. One of the best things about tofu is its bland natural flavour and the ability to absorb almost any taste possible. We also happened to have broccoli available and it seemed like a nice idea to combine these two to make a filling. The results were a splendid experience. The spices are a rather traditional tex mex blend, but it’s pretty easy to experiment with them and craft the filling to suit your personal preferences.

Tofu And Broccoli

4 tbsp oil
1,5 tsp cumin
0,5 tsp ground coriander
1 tsp paprika
1 tsp smoked paprika
some chili, fresh or dried
4 big garlic cloves
1 onion
500g tofu
florets from 1 big broccoli
250g passata

Chop the onion and mince the garlic. Heat the oil in a large pot or pan. Fry cumin, coriander, paprika, smoked paprika and chili about 30 seconds. Add onion and garlic and fry until onion starts to become soft. Add cubed tofu, coat well with spices and fry at least five minutes stirring often. If you want to get the dinner ready quicker, you can boil the broccoli florets about 3 minutes. Add the broccoli and passata to the pot and simmer until broccoli is al dente. Serve with cooked grains or wrap inside tortilla with salsa and fresh vegetables such as cucumber, bell pepper and onion


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