Mixed Bean & Tofu Chilli

Since working as a healthy recipe developer with an emphasis on plant-based cooking for the last 3 years, I have developed a passion and dare I say, strength, for making tofu taste like meat. The key is simple - drain it well, and crumble it up using your hands. In doing so, you maximise the surface area, allowing it to soak up maximum flavour from whatever dish it’s in. It also brings a meaty texture.

If you’re a vegetarian, cooking for one, or cooking for a mixed crowd, vegetarian dishes that feature tofu prepared like this tend to satisfy most people. It also means you don’t need to make separate dishes for meat-eaters and vegetarians.

I make this chilli a lot. It freezes well, so I tend to make it in big batches and stash some away for the future. It’s one of those dishes that you can eat for breakfast, lunch or dinner. (If you are a savoury breakfast fan like me).

A note on sides. Sometimes I make cornbread, but I find that while it tastes great, it doesn’t do the best job of filling me up. Roasted, starchy vegetables like sweet and regular potatoes are far more satisfying. If I’m in the mood, I make air-fryer fries and serve them with a ladle of chilli for a healthier version of loaded fries. (Recipe below).

Serves: 4

Ingredients

1 dried ancho chilli, stalk and some seeds removed

2 tablespoons olive oil (approx.), for frying

1 medium white onion, chunky chopped

1 medium red onion, chunky chopped

4 cloves garlic, minced

2 bell peppers, chunky chopped (any colour except green)

1 tbsp freshly ground cumin

1 tsp dried oregano

2 tbsp tomato puree

440ml beer (I use a lager)

400ml tomato passata

3x 400g tins or jars of beans, undrained (black, kidney, or pinto beans, or a mix)

400g block tofu, well-drained and crumbled

Serving suggestions:

Sour cream

Grated cheddar cheese

Coriander

Freshly squeezed lime juice

Tortilla chips

Pickled onions

Directions

Put the dried ancho chilli into a bowl or mug. Pour over 175ml of freshly boiled water. Set aside to soak.

Heat the olive oil in a large, heavy-bottomed pan. Add the onions with a sprinkle of salt and cook to soften, 3-4 minutes.

Add the garlic and cook until fragrant, just a minute should do.

Then the peppers. Season again and cook until slightly softened, 3-4 minutes.

Add the cumin, oregano, and tomato puree. Stir over the heat until darkened and sticky.

Blend the ancho chilli until smooth.

Pour it into the pan along with the beer, passata, undrained beans, and crumbled tofu. Bring to a simmer. Let cook for 18-20 minutes, stirring occasionally, until darkened, reduced and delicious.

Serve with your toppings of choice.

Air-fryer Fries

Serves: 2

Ingredients

1 baking potato, skin on, cut into fries about 1cm thick

drizzle of olive oil

1 tablespoon nutritional yeast, ground in a pestle and mortar

1 teaspoon cornflour

1 teaspoon cornmeal

1 teaspoon smoked paprika

1 teaspoon garlic powder

Directions

Preheat your air-fryer to 195°C. (If you don’t have an air-fryer a fan oven will work).

Place the cut potatoes into a bowl. Drizzle with olive oil and sprinkle all the dry ingredients over. Sprinkle with salt. Use clean hands to massage the spices into the potatoes. Keep going for about a minute to make sure they are evenly coated.

Place into the air-fryer or fan oven and cook for 25 minutes, taking out halfway through to turn over.