Spiced Tofu & Smashed Avocado Wraps

Boil half a kettle

Peel and finely dice your shallot[s]

Drain and rinse your black beans

Heat a pot over a medium heat with a drizzle of olive oil

Once hot, add half of the diced shallot with half your ground smoked paprika (you'll use the rest later!) and your ground cumin

Season with a pinch of salt and cook for 1 min or until fragrant

Once fragrant, add your drained black beans to the pot with 50ml [65ml] [75ml] boiled water and cook for a further 4-5 min or until the beans have softened

Once the beans have softened, gently crush them with a masher a few times and set aside – these are your refried beans

While the beans are cooking, cut your avocado[s] in half lengthways around the stone[s], remove the stone[s] using a spoon then scoop out the avocado flesh

Add the avocado flesh to a small bowl with half of your white wine vinegar (save the rest for later!) and the remaining diced shallot

Season with a pinch of salt and pepper and mash with a fork until smooth – this is your smashed avocado

Drain your tofu and pat it dry with kitchen paper, then cut it into strips

Add the tofu strips to a bowl with your soy sauce

Add the remaining ground smoked paprika and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to a plate with a pinch of salt and pepper

Coat the tofu strips in the flour mix – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu and cook for 6 min, turning often or until crispy all over, then transfer to a plate lined with kitchen paper – this is your crispy smoky tofu

Meanwhile, combine the remaining white wine vinegar with your mayo – this is your tangy mayo

Wash your lettuce, then pat dry with kitchen paper and shred it finely

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through