A really easy, versatile Tofoo recipe that can be adapted and used to fill tacos, pitta breads, baked potatoes or even with some spicy rice and guac for an easy mid week dinner.
This Recipe Serves 4 People | 0.5 Portions of Veg Per Serving | Ready in 15 Minutes
To make this recipe you will need:
1 280g pack of Tofoo (you can use other brands but it HAS to be as firm as this brand or it won’t work.)
1 Small Onion (Finely sliced)
2 Carrots (washed and grated)
1 Heaped Teaspoon of Cajun Spice
A Squidge of BBQ Sauce
How to do it:
Open and drain the liquid from your Tofoo – If you are using the brand suggested, you won’t need to press your tofu, it will be ready to use.
Use a box grater to fully grate your Tofoo into the ‘pulled’ pork-like shreds. Add into a non stick frying pan with a splash of oil, the finely sliced onion and your Cajun spice mix.
Stir fry over a medium to high heat for about 10-15 minutes. This should allow your tofoo strands to catch a little and create varied, slightly crispy texture.
Add the grated carrot to the pan along with the BBQ sauce – Mix well to combine the ingredients before serving.
Use this mix in sandwiches, tacos, on top of salad, in baked potatoes or in tortilla wraps
Just use soft flour tortilla wraps, smear with a little houmous to help the filling stay in place and then add about 3 heaped tablespoons evenly over one half of your wrap. Fold over and then gently pan fry in a lightly oiled pan for a few minutes on each side until the wrap is golden.
This filler will keep in an airtight tub in the fridge for up to 4 days – PERFECT as an easy prep ahead option for easy packed lunches and speedy mid week dinners!
www.greensandgoodstuff.com 
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