Ingredients

Underline

160g Smoked/Naked Tofoo

1 tbsp olive oil

1 clove of garlic, peeled and finely chopped

2 green chilli, deseeded and diced (depending on how hot you like it)

1 small onion, peeled and chopped red pepper, deseeded and finely chopped

100g button mushrooms, halved

2 tbsp sundried tomato puree

200g can chopped tomatoes

200g canned kidney beans

20g 70% cocoa dark chocolate

200g courgettes

1 tbsp coriander

Previous Recipe
Next Recipe

Tofoo Chilli with Courgetti Spaghetti

Serves 2 • Prep 15 min • Cooking

Tofoo Chilli with Courgetti Spaghetti
Ingredients

Underline

160g Smoked/Naked Tofoo

1 tbsp olive oil

1 clove of garlic, peeled and finely chopped

2 green chilli, deseeded and diced (depending on how hot you like it)

1 small onion, peeled and chopped red pepper, deseeded and finely chopped

100g button mushrooms, halved

2 tbsp sundried tomato puree

200g can chopped tomatoes

200g canned kidney beans

20g 70% cocoa dark chocolate

200g courgettes

1 tbsp coriander

Method

Underline

1. Heat the oil in a pan and add the Tofoo, garlic, chillies, onion, pepper and mushrooms, stir fry for 5 minutes.

2. Stir in the puree and chopped tomatoes along with 100ml boiling water, cover and simmer for 15 minutes, stirring from time to time. Add the beans and chocolate and stir until chocolate melts.

3. Spiralise the courgettes and steam for 5 minutes or cook in a large pan of water for 2 minutes and drain well.

4. Divide the courgettes between 2 warmed serving plates and top with the chilli, garnish with coriander.