Mexican Tofu Fajitas

Salsa and Vegan Guacamole


  • ½ mauve cabbage – finely shredded
  • 2 grated carrots
  • 1 red pepper – de-seeded and cut into thin strips
  • 1 yellow pepper – as above


  • 2 packets of ready-made flour tortillas or fajitas

Marinated tofu

  • 500g firm plain tofu – cut into 1cm (½ inch) thick strips
  • 8 tbsp soy sauce
  • 4 garlic cloves – peeled and crushed
  • 250ml medium sherry
  • 1 tsp flaked chilli or 1 fresh chilli – chopped
  • 2 tbsp olive oil


  • Bunch fresh coriander leaves – chopped
  • 8 medium tomatoes – chopped
  • 1 red onion – finely chopped
  • ½ red chilli – very finely chopped
  • 1 clove garlic – peeled and crushed
  • Juice and zest of 1 lime or lemon


  • 2 large avocados – peeled, stone removed, and mashed
  • 2 tbsp plain soya yoghurt
  • 1 red onion – peeled and finely chopped
  • 1 lemon – zested and juiced
  • 1 garlic clove – peeled and crushed


  1. Stir together the soy sauce, sherry, garlic, chilli and oil. Put the strips of tofu in the bottom of a grill pan (having removed the grill rack) and pour marinade over. Leave to marinate for at least one hour.
  2. To cook: heat the grill to high and place grill pan containing marinated tofu under the heat. Grill for approx 20-30 minutes, until all the marinade has evaporated, turning the tofu once halfway through.
  3. For the salsa, put the chopped onion, tomatoes, coriander and red chilli in a bowl. Add the garlic and the zest and juice of the lime or lemon. Stir and keep in the fridge until needed.
  4. To make the guacamole, mash the avocado, add all the other ingredients, mix well and put in serving bowl. Making it at the last minute will stop the avocado turning brown.
  5. Make individual wraps with the tofu strips, salad and dollops of salsa and guacamole.