Baked tofu and black bean veggie chilli
This hearty vegetarian chilli combines firm tofu and black beans simmered in a rich tomato passata and vegetable broth with sweet bell peppers. Smoked paprika, caraway seeds, and a hint of cayenne pepper deliver a warm, smoky depth of flavour. Serve hot with steamed rice or crusty bread for a deeply satisfying meal.
Ingredients
- Olive Oil30 ml
- Garlic4 კბილი
- Vegetable stock200 ml
- Lime1 ცალი
Instructions
7 steps- 1
Preheat the oven to 200C/180C Fan/Gas 4.
- 2
Heat a tablespoon of the olive oil in a large saucepan over a medium-low heat. Add the onion, peppers, garlic and a generous pinch of salt. Fry with the lid on, stirring regularly, for 10 minutes or until the vegetables are softened but not brown.
- 3
Add the passata, stock and black beans. Simmer uncovered on a low heat for 20-25 minutes, stirring occasionally to prevent burning.
- 4
Meanwhile, add the tofu crumbles to a clean tea towel and press out as much moisture as possible. Tip into a mixing bowl and combine with the remaining 2 tablespoons olive oil, spices and herbs. Stir until well combined then sprinkle over the cornflour and toss well.
- 5
Transfer to a large, lined baking tray (use two trays if needed). Bake for 25-30 minutes in the centre of the oven. Shake the tray a couple of times during the baking time.
- 6
Add the baked tofu to the saucepan and let it simmer for another 3 minutes.
- 7
Serve with rice, baked potato or tortilla chips and your favourite toppings such as pickled onions, fresh coriander and lime wedges.
Nutrition
1 serving ≈ 217 g
Nutrition values are estimates. - means data is unavailable.
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