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Mexican chilli with tofu

Thursday - June 6, 2019 1:29 pm , Category : RECIPES


Ingredient:

625 g (1 ¼ lb) firm tofu, cut into bite-sized pieces
1×400 g can red kidney beans, drained

3 onions, chopped
3 garlic cloves, roughly chopped
1 fresh green chilli, halved, deseeded, and roughly chopped
2 tsp paprika
1 tbsp mild chilli powder
4 tbsp sunflower oil
1×400 g can chopped tomatoes, drained and juice reserved
500 ml (16 lf oz) hot vegetable stock
Salt and black pepper
Chopped fresh coriander, to garnish


Method:


Put the onions, garlic, green chilli, and spices into a food processor and process until fairly chunky.

Heat the oil in a large frying pan. Add the onion mixture and cook for a few minutes, stirring occasionally, until softened and fragrant.

Add the tomatoes to the pan and cook, stirring occasionally, until reduced and thickened. Pour in the stock and cook for 5-10 minutes more until thickened again.

Add the tofu, kidney beans, and the reserved tomato juice, and cook, spooning the sauce over the tofu pieces, for 5-8 minutes until heated through. Do not stir the tofu as it may break up.

Season, and serve hot, sprinkled with coriander.

 
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