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Vegan Mexican pan

updated

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Ingredients for 2 servings:

  • 200g tofu
  • 400 g kidney beans
  • 200 g corn
  • 300 g tomato paste
  • 1 large onion(s), diced
  • Agave syrup
  • olive oil
  • 2 tbsp oregano
  • 1 tbsp cumin
  • 1 tbsp chili
  • 250 g shepherd’s cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Crumble the tofu and fry it in a pan with plenty of olive oil for about 5 minutes. Add the diced onion and fry for another 5 minutes. Add a little agave syrup and caramelize briefly. Then add the tomato paste, kidney beans, corn, and season with oregano, cumin, and chili. For the vegetarian version, add the feta cheese cut into small pieces. Mix everything together. Tip: Olives go well with this dish and can be sliced ​​over the finished dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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