600g ( 1 ¼ pounds) firm tofu
1 tablespoon olive oil
1 tablespoon tamari
30g (1 ounce) baby spinach, slice thinly
1 large tomato (220g),chopped
2 green scallions n onions (),chopped finely
1 cup (240g) can refried beans with chilli
4+21cm (8 ¼ -inch) red quinoa wraps or tortillas (100g)
1 medium avocado (250g), chopped
½ cup loosely packed fresh coriander (cilantro) leaves
Hot chilli sauce to taste
1 lime (65g), cut into wedges
1. Pat tofu dry with paper towel. Crumble tofu into pieces with your fingers.
2. Heat oil in a large frying pan over medium heat; cook tofu and tamari, stirring, for 2 minuets or until warmed through. Add spinach, tomato and green onion and cook for 1 minuet. Season to taste. Remove from pan; cover to keep warm.
3. Stir beans in a small saucepan over low heat until hot. Spread beans on a wraps; top with tofu mixture, avocado, coriander and sauce. Roll up to enclose; or tie with kitchen string, if you like. Serve with lime wedges.