Chilli con Tofu

with Rice and Avocado

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Instructions

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1 Prep

Peel and chop the onion and garlic. Rinse and drain the kidney beans and sweet corn in a colander. Drain the tofu and squeeze it to remove any excess liquid. Place it in a bowl and gently break it up with a fork. Season with salt

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2 Fry tofu

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the tofu and fry for 5-6 min until crisp. Allow the tofu to catch and caramelize slightly before stirring or moving it around. Finally transfer to a plate and set aside.

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3 Boil rice

Meanwhile, rinse the rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered until serving.

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4 Simmer

Return the pan to the heat with a drizzle of oil. Fry the onion for 5 min. Add the garliccumin, corianderchipotle (spicy!)smoked paprika and tomato paste. Cook for 1 min. Add the chocolate, oreganotomato passata, measured water, stock cube, drained beans, cornsalt and pepper. Simmer for 10 min. Add a splash of water, if needed.

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5 Prep garnishes

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it in a bowl. Squeeze the lime juice into the bowl. Season with salt and mash with a fork until smooth. Finely slice the red chilli

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6 Serve

Return the tofu to the pan and give everything a good mix up. Serve the chili con tofu over the rice, with the avocado to the side. Garnish with the fresh coriander leaves and sliced chilli (spicy!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

Not following a vegan diet? Add sour cream and grated cheddar cheese!

Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana.

Cooking Time: 30 min

Cals 907 · Prot 38 · Carbs 140 · Fat 26

Gluten-Free

Dairy-Free

Ingredients

Number of people

Chilli

Firm tofu 300 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Red kidney beans 240 Grams
Sweet corn kernels 145 Grams
Salt 1 Tsp
Vegetable oil 1 Tbsp
Cumin powder 2 Grams
Coriander powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Tomato paste 30 Grams
Dark chocolate 40 Grams
Dried oregano 2 Grams
Tomato passata 200 Grams
Water 150 ML
Vegetable stock cube 1 Piece
Black pepper 1 Tsp

Sides

Basmati rice 150 Grams
Water 350 ML
Avocado 1 Piece
Lime 1 Piece
Red chilli large 1 Piece
Fresh coriander 15 Grams

Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana.

Cooking Time: 30 min

Cals 907 · Prot 38 · Carbs 140 · Fat 26

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep

Peel and chop the onion and garlic. Rinse and drain the kidney beans and sweet corn in a colander. Drain the tofu and squeeze it to remove any excess liquid. Place it in a bowl and gently break it up with a fork. Season with salt

photo

2 Fry tofu

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the tofu and fry for 5-6 min until crisp. Allow the tofu to catch and caramelize slightly before stirring or moving it around. Finally transfer to a plate and set aside.

photo

3 Boil rice

Meanwhile, rinse the rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered until serving.

photo

4 Simmer

Return the pan to the heat with a drizzle of oil. Fry the onion for 5 min. Add the garliccumin, corianderchipotle (spicy!)smoked paprika and tomato paste. Cook for 1 min. Add the chocolate, oreganotomato passata, measured water, stock cube, drained beans, cornsalt and pepper. Simmer for 10 min. Add a splash of water, if needed.

photo

5 Prep garnishes

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it in a bowl. Squeeze the lime juice into the bowl. Season with salt and mash with a fork until smooth. Finely slice the red chilli

photo

6 Serve

Return the tofu to the pan and give everything a good mix up. Serve the chili con tofu over the rice, with the avocado to the side. Garnish with the fresh coriander leaves and sliced chilli (spicy!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

Not following a vegan diet? Add sour cream and grated cheddar cheese!

Ingredients

Number of people

Chilli

Firm tofu 300 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Red kidney beans 240 Grams
Sweet corn kernels 145 Grams
Salt 1 Tsp
Vegetable oil 1 Tbsp
Cumin powder 2 Grams
Coriander powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Tomato paste 30 Grams
Dark chocolate 40 Grams
Dried oregano 2 Grams
Tomato passata 200 Grams
Water 150 ML
Vegetable stock cube 1 Piece
Black pepper 1 Tsp

Sides

Basmati rice 150 Grams
Water 350 ML
Avocado 1 Piece
Lime 1 Piece
Red chilli large 1 Piece
Fresh coriander 15 Grams
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