Ingredients

Underline

280g Naked Tofoo

1 onion

1 large aubergine

200g of mushrooms

200g of tomato puree

400g tinned kidney beans

300 ml of vegetable stock

1 tablespoon of garlic oil

1 tsp ground cumin

1 tsp chilli powder

1 tsp smoked paprika

Salt and pepper

400g rice

Slices of lime

A handful of tortilla chips

1 tsp fresh coriander

Previous Recipe
Next Recipe

Chilli Con Tofu

Serves 6 • Prep 15 min • Cooking

Chilli Con Tofu
Ingredients

Underline

280g Naked Tofoo

1 onion

1 large aubergine

200g of mushrooms

200g of tomato puree

400g tinned kidney beans

300 ml of vegetable stock

1 tablespoon of garlic oil

1 tsp ground cumin

1 tsp chilli powder

1 tsp smoked paprika

Salt and pepper

400g rice

Slices of lime

A handful of tortilla chips

1 tsp fresh coriander

Method

Underline

1. Start by dicing the onion, finely chopping the garlic and slicing the aubergine and mushrooms.

2. Cut the Tofoo into small cubes.

3. Place a large frying pan on a low heat and add the onions. When the onions are soft, turn up the heat and add the Tofoo, frying until golden.

4. Add the aubergine and mushrooms and allow them to soften for a couple of minutes. Then add the spices, making sure all the vegetables are coated.

5. Squeeze in the tomato puree and pour in the vegetable stock. Bring to the boil, then turn down the heat, cover and allow to simmer for 20-30 minutes, or until the liquid has reduced.

6. When the liquid has reduced, mix the kidney beans through and simmer for a final five minutes.

7. Serve your chilli con tofu with rice, a wedge of lime and a handful of tortilla chips. Garnish with coriander.

The Tofoo Co. has teamed up with blogger Eat Myyy Thoughts to create this delicious chilli con tofu recipe. Try it for your next meat-free Monday dish!