Ingredients
- 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
Get started
- Start by dicing the onion, finely chopping the garlic and slicing the aubergine and mushrooms.
- Cut the Tofoo into small cubes.
- 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.
- 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.
- 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.
- When the liquid has reduced, mix the kidney beans through and simmer for a final five minutes.
- Serve your chilli con tofu with rice, a wedge of lime and a handful of tortilla chips. Garnish with coriander.
