High Protein Chipotle Black Bean Tacos

Add the juice from half a lemon to a mixing bowl and stir in the miso until smooth. Tear the tofu into small, crumb-like pieces directly into the bowl, stir to coat, then set aside for topping with later (the tofu doesn't require cooking).

Heat a drizzle of oil in a large pan over a medium heat. Add the garlic and cumin seeds and cook for 2-3 minutes until fragrant, keeping an eye on the cumin so it doesn’t burn.

Stir in the chipotle paste and tomato purée and cook for a further 2 minutes, stirring regularly.

Add the beans with all their juices, followed by the stock. Stir well and simmer for 10-15 minutes, until the liquid has reduced by around half.

Meanwhile, cook the edamame according to the packet instructions. This usually means boiling for around 3 minutes, then draining well.

Transfer the edamame to a food processor or a large measuring jug if you’re using an immersion blender. Add most of the parsley (reserving some for topping), the juice from another half lemon, a drizzle of olive oil and a few pinches of salt and pepper. Blend to a coarse, spoonable texture - add more oil if necessary - then set aside.

Once the beans are ready, use a potato masher or fork to mash most of them, leaving roughly a third whole. Stir well - the mixture should be thick but still slightly loose. Add a splash of water if it feels too thick, or cook for a little longer if it’s too thin. Season to taste with salt.

Warm the tortillas in a hot pan following the packet instructions. To serve, spoon over the edamame mixture, top with the chipotle beans, tofu crumbs, pickled red onion, sliced chilli and the remaining parsley. Slice the remaining lemon half into wedges and serve alongside.