Chilli con Tofu

with Rice and Avocado
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.
124 Reviews
Cals 1143 · Prot 56 · Carbs 155 · Fat 42
Vegan
30 min
Chilli con Tofu with Rice and Avocado
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.
124 Reviews
Cals 1143 · Prot 56 · Carbs 155 · Fat 42
Vegan
Ingredients
Chilli
Red onion
1 Piece
Garlic cloves
2 Piece
Red kidney beans
240 Grams
Sweet corn kernels
122 Grams
Firm tofu 9*
300 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Coriander cumin powder
4 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Tomato paste
30 Grams
Belgian dark chocolate 9*
40 Grams
Dried oregano
2 Grams
Chopped tomatoes
400 Grams
Water
150 ML
Vegetable stock cube 15*
1 Piece
Brown sugar
5 Grams
Black pepper
0.5 Tsp
Sides
Basmati rice
150 Grams
Water
300 ML
Avocado
1 Piece
Lime
1 Piece
Large red chilli
1 Piece
Fresh coriander
15 Grams

Allergens

*9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4786 / 1143
Fats (g) 41.9
of which saturated (g) 9.4
Carbohydrates (g) 155
of which sugars (g) 28.3
Fibers (g) 30.9
Proteins (g) 56.4
Salt (g) 1.3
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Fry tofu

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 caramelise slightly before stirring or moving it around. Finally transfer it to a plate and set aside.
Boil rice

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.
Simmer

4 Simmer

Meanwhile, return the empty tofu pan to the heat with a drizzle of oil. Fry the onion for 5 min. Add the garlic, coriander cumin powder, a pinch of chipotle (spicy!), the smoked paprika and tomato paste. Cook for 1 min. Add the chocolate, oregano, chopped tomatoes, measured water, stock cube, sugar, drained beans, corn, salt and pepper. Simmer for 10 min. Add a splash of water if needed.
Prep garnishes

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.
Serve

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