Baked tofu and black bean veggie chilli
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6
Packed with a double whammy of plant protein from the tofu and black beans, this chilli is satisfying, filling and delicious!
Each serving provides 241 kcal, 12g protein, 19.9g carbohydrate (of which 6.6g sugars), 0.79g fat (of which 1.6g saturates), 9g fibre and 0.79g salt.
By Elly Curshen
Ingredients
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- 4 garlic cloves, finely chopped
- 400g/14oz passata
- 400ml/14fl oz vegetable stock
- 2 x 400g tins black beans drained
- 225g–300g block smoked extra-firm tofu, finely crumbled
- 2 tsp ground cumin
- 1–2 tsp smoked paprika, depending on how spicy you like it
- 1–2 tsp cayenne pepper, depending on how spicy you like it
- ½ tsp cinnamon
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tbsp cornflour
- salt and freshly ground black pepper
To serve
- rice, baked potato or tortilla chips
- pickled onions (optional)
- fresh coriander (optional)
- lime wedges (optional)
Method
Preheat the oven to 200C/180C Fan/Gas 4.
Heat a tablespoon of the olive oil in a large saucepan over a medium–low heat. Add the onion, peppers, garlic and a generous pinch of salt. Fry with the lid on, stirring regularly, for 10 minutes or until the vegetables are softened but not brown.
Add the passata, stock and black beans. Simmer uncovered on a low heat for 20–25 minutes, stirring occasionally to prevent burning.
Meanwhile, add the tofu crumbles to a clean tea towel and press out as much moisture as possible. Tip into a mixing bowl and combine with the remaining 2 tablespoons olive oil, spices and herbs. Stir until well combined then sprinkle over the cornflour and toss well.
Transfer to a large, lined baking tray (use two trays if needed). Bake for 25–30 minutes in the centre of the oven. Shake the tray a couple of times during the baking time.
Add the baked tofu to the saucepan and let it simmer for another 3 minutes.
Serve with rice, baked potato or tortilla chips and your favourite toppings such as pickled onions, fresh coriander and lime wedges.
Recipe tips
You can substitute all of the dried spices with 6–8 tsp of a chilli con carne seasoning mix from a sachet, depending on how spicy you like things.
You can cook the tofu in the air fryer if you like. Bake at 180C for about 20 minutes, shaking occasionally to turn the tofu.
Allow to cool and then divide into freezer safe boxes or resealable bags. Freeze for up to 3 months or keep in the fridge for up to 3 days. To serve, reheat on the hob or in the microwave until piping hot.
