Shredded tofu with crispy tacos and refried beans (ve)

Drain the tofu and gently press with kitchen roll to remove any excess water

In a large bowl add the spices, 1 tbsp tomato puree, 1 tbsp tomato ketchup, 1 tbsp agave nectar and combine.

Grate the tofu and add to the mix then gently combine.

Heat the oil in a large pan and fry the onion and peppers for five minutes to soften.

Add in the tofu mix and fry for 10 minutes, until the mixture is sticky and hot.

Warm the taco shells in the oven for a couple of minutes to crispen. Then fill the shells with the tofu mixture. Serve alongside the refried beans.

Fry off the onion for 5-10 minutes until the onion is soft and turning golden brown. Add the garlic and cook for another minute.

Next add the spices, beans, salt and water and bring to a gentle simmer for 10 minutes. Add the lime zest and juice and then blend the mixture with a stick blender.