Chili con Tofu

Ingredients for 3 servings:

• 250 g smoked tofu
• 1 tsp sambal oelek
• 1 tbsp paprika powder
• 4 tbsp olive oil
• 1 large onion(s)
• 1 large carrot(s)
• 2 cloves garlic
• 1 tsp, leveled cumin
• 1 tsp sautéed coriander
• 1 tsp sautéed oregano
• 1 tsp, leveled chili powder
• 2 bay leaves
• salt and pepper
• 2 tbsp tomato paste
• 250 g tomatoes, pureed
• 1 cup of coffee
• 1 tsp cocoa powder
• 1 can kidney beans
• 250 ml water
• 1 tbsp crème fraîche
• e.g. corn
• e.g. Jalapeño(s)
• e.g. smoked salt (hickory salt)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

In a bowl, mash the smoked tofu into small pieces with a fork. Add the sambal oelek, paprika, and 2 tablespoons of olive oil and mix with the tofu. Finely chop the onion and carrot. Add the remaining 2 tablespoons of oil to a large pan and fry the tofu, onion, and carrot for 6-7 minutes over medium heat. Then add the two crushed garlic cloves and fry for another minute. Now add the cumin, coriander, oregano, chili powder, bay leaves, tomato paste, and the passata. Season with salt and pepper. Let it steep for a while and then add half a cup of coffee. The coffee should evaporate relatively quickly; wait about a minute. Then add the beans, water, and cocoa powder. If desired, you can also add corn, jalapeños, and hickory salt at this point. Let it simmer for 25 minutes over low heat, stirring occasionally. Stir in the crème fraîche in the last 5 minutes, but you can also omit it or add a dollop of it to the plate when serving.