Tofu and bean chilli

Tofu and bean chilli

Ingredients

serves 4
  • •280g extra firm tofu, cubed
  • •1 tbsp olive oil
  • •1 large onion, finely chopped
  • •2 garlic cloves, minced
  • •1 large carrot, chopped
  • •1 pepper, chopped
  • •1 courgette, chopped
  • •½ tsp chilli powder
  • •1 tsp cumin
  • •1½ tsp smoked paprika
  • •¼ tsp turmeric
  • •¼ tsp sea salt, to taste
  • •2 tbsp tomato paste
  • •1 400g can chopped tomatoes
  • •1 400g can kidney beans, drained and rinsed
  • •400ml vegetable stock
  • •Handful fresh coriander, finely chopped

Directions

Cooking mode
  1. 1. Heat the olive oil in a large pan over a medium-high heat. Add the tofu and cook for about 5 minutes, turning to brown each side.
  2. 2. Add the onion and carrot and cook over a medium heat for 5 minutes, until softened. Add the garlic and cook for 1 minute.
  3. 3. Stir in the spices, salt and tomato paste and cook for 2 minutes. Stir in the pepper and courgette until coated.
  4. 4. Add the kidney beans, chopped tomatoes and vegetable stock and bring to the boil. Reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until the veggies are softened and the chilli has slightly thickened.
  5. 5. Remove from the heat and stir in ¾ of the coriander. Top with the remaining coriander. Serve with tortilla chips and guacamole (see recipe).
Baker Beanie Author

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