Main Ingredients

Suitable for Vegans

280g Naked Tofoo

½ cup cornflour

2 tbsp smoked paprika

1 tbsp chilli flakes

1 tbsp dried parsley

1 tbsp vegetable oil

4 onions - finely chopped

1 clove garlic - crushed

3 peppers - de-seeded and diced

1 can chickpeas - drained

1 can kidney beans - drained

1 can beans of choice - drained

50g frozen green beans

2 giant mushrooms - chopped

2 sweet potatoes - peeled and diced

2 sticks celery - chopped

3 cans chopped tomatoes

1 tsp sugar

5 tsp cumin seeds

2 tbsp chilli powder

Quinoa for 4

Rocket

nutritional information
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Tofoo Quinoa Chilli

Serves 4 • Prep 15 min • Cooking

Tofoo Quinoa Chilli
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

½ cup cornflour

2 tbsp smoked paprika

1 tbsp chilli flakes

1 tbsp dried parsley

1 tbsp vegetable oil

4 onions - finely chopped

1 clove garlic - crushed

3 peppers - de-seeded and diced

1 can chickpeas - drained

1 can kidney beans - drained

1 can beans of choice - drained

50g frozen green beans

2 giant mushrooms - chopped

2 sweet potatoes - peeled and diced

2 sticks celery - chopped

3 cans chopped tomatoes

1 tsp sugar

5 tsp cumin seeds

2 tbsp chilli powder

Quinoa for 4

Rocket

nutritional information
Method

Underline

1. Cube the Tofoo. Mix together the cornflour, paprika, chilli flakes and parsley, and roll the Tofoo cubes in the mix.

2. Heat the vegetable oil in a frying pan. Fry the Tofoo until crisp and golden.

3. If using a slow cooker; add all of the ingredients other than Tofoo, quinoa and rocket, set to medium heat for 2-3 hours. Stir the Tofoo through and serve with quinoa cooked according to package instructions.

4. If using a pan, fry the mushrooms and set aside.

5. Fry the onions, celery and garlic. Add the peppers and cook until soft.

6. Add the tomatoes, sugar and spices. Add the sweet potatoes and simmer until soft. Add the beans and simmer until warm. Stir the mushrooms through until warm.

7. Cook the quinoa according to package instructions.

8. Top the quinoa with the chilli or mix the two together and serve on a bed of rocket topped with Tofoo.

This recipe was created by Katy from Leicester - thanks Katy!