Protein-Packed Vegetarian Recipe
- 1 large, green pepper (deseeded and finely sliced)
- 1 large Red pepper (deseeded and finely sliced)
- 1 large, yellow Bell pepper (deseeded and finely sliced)
- 2 ozs olive oil
- 10 ozs firm Tofu (drained and cubed)
- 1 tsp cayenne pepper
- ½ tsp paprika
- 8 corn Taco shell
- 1 Tbsp cilantro (finely chopped)
- 1 ½ cups Arugula
Preheat the grill to medium high.
Combine the sliced peppers in a large mixing bowl and add half of the olive oil and some seasoning.
Toss well and spread out in an even layer on a grill or roasting tray.
Place the cubed tofu in a small mixing bowl and coat with the rest of the olive oil. Add the cayenne pepper, paprika and seasoning and toss well.
Heat a dry frying pan over a moderate heat until hot. Pan-fry the tofu for 1-2 minutes, tossing occasionally, until lightly coloured all over.
At the same time, cook the peppers under the grill for 2-3 minutes until lightly coloured.
Remove the peppers and tofu from the heat at the same time and start to assemble the tortillas. Spoon the peppers evenly into the taco shells and top with the cubed tofu. Sprinkle over a little chopped coriander, then arrange the tortillas on serving plates. Garnish with rocket leaves before serving.