John Myers
Chilli Con Tofu
The perfect chilli con tofu recipe with a picture and simple step-by-step instructions.
- 200 g Tofu
- 250 g Canned kidney beans
- 200 g Green beans
- 50 g Canned corn kernels
- 250 g Tomato red canned
- 1 piece Red sweet peppers
- 100 ml Blueberry juice
- 0,5 piece Diced onion
- 1 branch Rosemary fresh
- 1 piece Garlic cloves chopped
- 2 tbsp Rapeseed oil
- 1 piece Chilli pepper
- 0,5 tsp Salt, allspice, cinnamon
- 0,5 tsp Hot curry, white pepper
- Finely dice the onions, garlic and tofu, heat the oil in a saucepan and add the onions and garlic first, then the tofu.
- In the meantime, finely dice the peppers and drain or wash off the canned vegetables (except for the tomatoes!) And chop the chilli.
- When everything is yellow-brown in color, add the vegetables and chilli and fry them briefly. Deglaze with the tomatoes, the tomato juice and the blueberry juice (about 3-5 tomatoes and the juice in the can, a little more juice if required).
- If you like the vegetables a little finer, you can briefly enter with the blender, but be careful not to turn too much tofu into pulp. Add the spices and mix. Heat for at least 10 minutes. It tastes better, the longer it can steep on low heat.
- If you like, you can add a teaspoon of honey. This goes well with rice or baguette or bread.
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