Vegan Tofu Chipotle Chili
Ingredients
- 1 block firm tofu
- Kernels from 2 corn heads
- 2 cups cooked red kidney beans
- 1 onion
- 2 cloves garlic
- 2 bay leaves
- 1 tablespoon tomato paste
- 5-6 sun-dried tomatoes
- 5-6 canned jalapeños
- 1 tablespoon cumin powder
- 1 teaspoon pepper powder
- 1 tablespoon coriander powder
- 2 tablespoons soy sauce
- 2 tablespoons chipotle chili paste
- Handful of fresh basil and coriander
- 1 tablespoon cornflour
- Juice of 1 lemon
- Olive oil
Preparation
Toss the tofu in salt, pepper, lemon juice, and cornflour.
Transfer to a baking sheet and bake at 180°C for 20-25 minutes until crispy.
Toss corn kernels in a non-stick pan until charred.
Heat oil in a pan and add bay leaves, garlic, and onions.
Cook until onions are translucent, then add tomato paste, sun-dried tomatoes, jalapeños, and spices.
Cook for a few minutes, then add red kidney beans and sauces.
Stir in the tofu and corn, and bring to a simmer.
Add herbs and serve with rice.
