I have tried and tested many a vegan chilli, and this has always remained the best. A great recipe for meat eaters who say they hate tofu ;)
Ingredients
For Tofu
- 400g firm, pressed tofu
- 1.5 tbsp oil
- 4.5 tbsp soy sauce
- 2.25 tsp chilli powder
- 2.25 tsp garlic powder
- 1.5 tsp cumin
- 3/4 tsp cayenne pepper
- 3/4 tsp black pepper
For Chilli
- Onion
- 4-6 garlic cloves
- Chillies/chilli flakes (optional)
- 1.5 tbsp chilli powder
- 2 tsp cumin
- 1 tsp paprika
- 1-2 veg stock cubes
- Black beans
- Pinto beans
- Kidney beans in chilli sauce
- 1 cup of whatever vegetable (like one pepper, one can of sweetcorn etc. use what you have!)
- Can of chopped tomatoes
Method
- Turn on fan oven to 180 degrees.
- Crumble tofu onto baking tray.
- Add oil, soy sauce and spices and mush/stir it into the tofu well, ensuring it’s all coated.
- Put in oven for 30-40 minutes, taking and out and stirring every 10.
- Fry onion.
- Add garlic and chillies.
- Add your veggie(s) of choice.
- Add in all your spices and crumbled veg stock cube(s).
- Add in your beans, 2 cups (roughly 500ml) boiling water and chopped tomatoes.
- Simmer for 30 minutes (without lid).
- Add tofu and simmer for another 5 minutes.
- Serve and enjoy!
Additional notes
- I use Oxo stock cubes, which are 1 per 190 ml. Take this into consideration.
- Kidney beans WITH chilli sauce isn’t necessary but bulks it up.
- I don’t know what to do if you don’t have a fan oven.
- If your tofu looks burnt, stir it and you’ll probably realise it isn’t.