Ingredients
- 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
Get started
- Cube the Tofoo. Mix together the cornflour, paprika, chilli flakes and parsley, and roll the Tofoo cubes in the mix.
- Heat the vegetable oil in a frying pan. Fry the Tofoo until crisp and golden.
- 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.
- If using a pan, fry the mushrooms and set aside.
- Fry the onions, celery and garlic. Add the peppers and cook until soft.
- 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.
- Cook the quinoa according to package instructions.
- Top the quinoa with the chilli or mix the two together and serve on a bed of rocket topped with Tofoo.
