Tofu Tacos

Ingredients

1 Tbsp oil

100g extra firm tofu, drained

3 Tbsp soy sauce

400ml  passata (or can of tomatoes, blended)

1/2 tsp medium curry powder

2 tsp garlic powder

1 tsp cumin

1/2 tsp black pepper

1 can of red kidney beans (~450g)

Method

Crumble the drained tofu into a bowl.

Mix the soy sauce, passata, curry powder, garlic powder, cumin and black pepper.

Heat the oil in a skillet over a medium high heat. Then add the tofu and cook for about 5 minutes. Whilst this is cooking, drain and rinse the kidney beans. Add the kidney beans, and tomato sauce mixture to the tofu and cook for around 10 minutes, stirring occasionally. The mixture will become brown and fragrant.

Serve with tortillas, lettuce, tomato, vegan cheese, and mayo.