A quick and tasty Mexican-inspired recipe, ideal for lunch or a light supper.
1 Onion, finely diced
1 Garlic clove, crushed or finely diced
140g of firm Tofu, drained and chopped into small cubes
120g of Cheese, grated
Handful of Cherry or Baby Plum Tomatoes, finely sliced
1 tsp of Chipotle Chili Powder
1tsp of Ancho or Guajillo Chili Powder
4 small Tortillas
In a bowl, mix the cubed tofu with the chili powder.
Pour a dash of oil in a small pan on a medium heat. Add the onions and garlic, fry gently for around 5 minutes or until onions turn translucent.
Add the tofu to the pan and mix thoroughly. Heat for 3-5 minutes until warm through. Remove the pan from the heat and add the tomatoes, mix well.
Heat a large frying pan on a low heat. Fold the tortillas in half or using the back of a knife press a line along the middle. When pan is warm, place one tortilla flat on the pan.
Sprinkle a layer of cheese over half the tortilla, when the cheese starts to melt, spread a layer of the spiced tofu, tomatoes and onion over the cheese.
Once the underside of the tortilla starts to crisp, fold in half and press down to seal, then remove from the pan. Repeat the process with the remaining tortillas and tofu.
Serve whole or cut in half.