Chilli con tofu

This hearty vegan chilli is a delicious and versatile meal that the entire family enjoys! You can serve it over rice, with tortillas, tortilla chips or as a taco filling and it would work great with potatoes as well!

Ingredients (serves 4-6)

- 2 onions, minced

- 4 garlic cloves, minced

- 2 peppers, diced (I used one red and one green)

- 1 block 500g (organic) extra firm tofu, rinsed and patted dry

- 3-4 cups boiled black beans, drained

- 1 can 900ml Italian peeled tomatoes, coarsely chopped and juice retained

- 150 ml tomato paste

- 1 Tablespoon garlic powder

- 1 Tablespoon onion powder

- 1 teaspoon cumin

- 1 teaspoon chilli powder (or red pepper flakes or cayenne)

- 4 Tablespoons Tamari 

- a handful cilantro, coarsely chopped

- 3 Tablespoons extra virgin olive oil

- sea salt and freshly ground black pepper, to taste

Heat the olive oil and sauté the onions with the garlic and the peppers for about 5-7 minutes, or until onions are translucent. Crumble in the tofu (as finely as you can) and cook, stirring often and breaking the tofu into smaller pieces using a wooden spoon. Continue cooking until peppers have softened. In a small bowl, combine the onion powder, garlic powder, cumin, chilli and the Tamari, then add it to the tofu mixture and stir well to coat evenly. Add in the chopped tomatoes with their juice and the tomato paste. Season with salt and pepper and simmer for about 7 minutes or until tomatoes have somewhat cooked down and the sauce comes together. Add in the cooked beans and cilantro, taste and adjust the seasonings. Serve over rice, with tortillas, tortilla chips or as a taco filling. Enjoy!