• Naked
  • Dinner

Chilli Con Tofu

  • Serves: 6 people
  • Prep: 15 mins
  • Cooking: 45 mins
Get started


  1. 280g Naked Tofoo
  2. 1 onion
  3. 1 large aubergine
  4. 200g of mushrooms
  5. 200g of tomato puree
  6. 400g tinned kidney beans
  7. 300 ml of vegetable stock
  8. 1 tablespoon of garlic oil
  9. 1 tsp ground cumin
  10. 1 tsp chilli powder
  11. 1 tsp smoked paprika
  12. Salt and pepper
  13. 400g rice
  14. Slices of lime
  15. A handful of tortilla chips
  16. 1 tsp fresh coriander

Get started

  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.