Friday, March 15, 2013

Tofu and Bean Chilli

I know that a lot of people have a big fear of tofu. If you're one of those people, let me assure you that cooking with tofu can be a great thing. As long as you don't do as I did when I was 16: slice the tofu, grill it over a barbecue and serve it in a bun as a vegetarian hamburger. Ugggh! I still have nightmares about that!
My favorite way to use tofu is in this spicy chilli with beans and sweet red peppers. Even my tofu-hating husband licks his plate clean. And, if he (Mr. Picky) likes this dish, than anyone will!

Tofu and Bean Chilli
Serves 4

2 tbsps mild olive oil
2 cloves of garlic, chopped
2 shallots, finely chopped
325g tofu, crumbled
1/4  tsp (or to taste) chilli powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika powder
1 tsp salt
1 tsp sugar
2 sweet red peppers, deseeded, halved and sliced
can of brown beans in chilli sauce
can of kidney beans
can of chopped tomatoes
70g tomato puree
1/4 tbsp cocoa powder
3 tbsps ketchup
crisp salad and grated cheese, to serve

Heat the olive oil in a pan and gently sweat the garlic and onions for anout five minutes. Crumble the tofu, add in the chilli powder, cumin, oregano, paprika powder, salt and sugar, and stir well to coat. Add the seasoned tofu to the garlic and onions and cook for an additional five minutes. Stir in the red peppers, two cans of beans, chopped tomatoes, tomato puree, cocoa powder and ketchup. Bring everything to the boil, reduce the heat, cover and allow to cook for one hour, stirring every now and then. Serve with the crisp salad and a grating of cheese if desired.

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