Vegetable Fajitas

This is surprisingly quick and very tasty. I make the fajita spice mix by the jar – I then forget the exact quantities make up another batch which is slightly different. The vegetables also vary – onions, pepper and garlic are pretty much a requirement, but the rest changes depending on what I have, what’s in season, what I fancy. Sometimes I add a tin of beans, sometimes tofu, usually some mushrooms, then courgettes, aubergine, tomatoes…take your pick.

I do take a few shortcuts – a bottle of lime juice, frozen coriander, bought tortillas (of course) and a grinder filled with dried chilli, garlic, pepper and salt, but on a Thursday night speed is of the essence.
To serve you need about 6 tortillas, some grated cheese and soured cream and lettuce if you want.

Fajita spice mix
Paprika
Oregano
Mild chilli powder
Salt

Fajitas
1 tbsp oil
150g tofu, cubed
1 small red onion, sliced
½ red pepper, sliced
1 clove of garlic, finely chopped
½ courgette, cut into about 1cm chunks
6 mushrooms, quartered
8 cherry tomatoes
1 chilli, finely chopped
Cube frozen coriander or a small handful of fresh
1 tbsp fajita spice mix
Salt and pepper
1 lime or about a tablespoon of juice

Guacamole
1 ripe avocado
1 tsp fajita spice mix
Squeeze of lime juice
Grind of salt, pepper, chilli and garlic (or each separately)

For the fajita spice mix - mix about equal quantities of all the ingredients – make as much as you like, store it in a jar and use as required.

For the guacamole - mash all the ingredients together with a fork, taste for seasoning. The lime juice should stop the avocado going brown.

For the fajitas - start by frying the tofu in a wok until golden brown then set aside.

Turn the heat down to medium, add the onions and fry until soft and just going golden. Next add the peppers and garlic, and fry for about 4 minutes. Add the tofu, vegetables, beans if you are using them, and the coriander (if you are using fresh add it with the lime juice). Fry for about 5 minutes, add the fajita spice mix, season and cook for another couple of minutes.

To finish add the lime juice. Stir one last time and check the seasoning.

To serve smear a tortilla with guacamole and soured cream if you want, add a bit of lettuce, pile in some of the vegetables, top with some grated cheese and roll it all up in the tortilla. Eat with juice dripping attractively down your chin.

Serves 2.