Tofoo Quinoa Chilli

Serves 4 • Prep 15 min • Cooking 45 min
Vegans
Get this stuff
  1. 280g Naked Tofoo
  2. ½ cup cornflour
  3. 2 tbsp smoked paprika
  4. 1 tbsp chilli flakes
  5. 1 tbsp dried parsley
  6. 1 tbsp vegetable oil
  7. 4 onions – finely chopped
  8. 1 clove garlic – crushed
  9. 3 peppers – de-seeded and diced
  10. 1 can chickpeas – drained
  11. 1 can kidney beans – drained
  12. 1 can beans of choice – drained
  13. 50g frozen green beans
  14. 2 giant mushrooms – chopped
  15. 2 sweet potatoes – peeled and diced
  16. 2 sticks celery – chopped
  17. 3 cans chopped tomatoes
  18. 1 tsp sugar
  19. 5 tsp cumin seeds
  20. 2 tbsp chilli powder
  21. Quinoa for 4
  22. Rocket
Do this stuff
  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.
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