Ingredients: serves 2
280g firm tofu
1 tin of chickpeas - drained
2 tspn taco spice
2 tspn cajun spice
Pinch of salt
Handful of coriander
1 pepper-seeded and chopped
2 tomatoes - seeded and chopped
Iceberg lettuce- shredded
4 taco shells
50g 0% greek yogurt
Jalapeño - optional
Cube the Tofu and press out any excess water. In a large bowl add a small splash of water then add the spices and salt to make a marinade. Pop the chick peas and tofu into the bowl and coat well. Pour onto an oven proof dish (you can use baking paper if you like to prevent any sticking) and cook for 15 minutes in the oven at 180*.
In another bowl add the chopped peppers, tomato and coriander.
Once the tofu and chickpeas are ready add them to the bowl of peppers and tomatoes and mix well.
Warm the tacos as per packet instructions then fill them with the tofu mix and the shredded lettuce, salsa, greek yogurt and jalapeños.
Approximate calories per serving: 493
To make vegan use a plant based yogurt alternative like Alpro.