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.
Cals 1063 · Prot 41 · Carbs 153 · Fat 35
Vegan
Try Hello Chef Now
30 min
photo
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.
Cals 1063 · Prot 41 · Carbs 153 · Fat 35
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chilli
Red onion
1 Piece
Garlic cloves
2 Piece
Red kidney beans
240 Grams
Sweet corn kernels
145 Grams
Firm tofu
500 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
Dark chocolate
40 Grams
Dried oregano
2 Grams
Chopped tomatoes
400 Grams
Water
150 ML
Vegetable stock cube
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

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!

Before you start

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

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 caramelise 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 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, 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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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