Tofu Chili & Beans

​Perfect for chilly days, this chili can be as hot & spicy as you want.
Make a big batch & freeze what’s left over for days when you’re in a rush. There’s nothing better than discovering a bowl of delicious home-made chili in the freezer!
 
This recipe makes about 6 servings.
 
Freeze 750g plain tofu, thaw it and tear it into bite-size pieces.
(The thawed tofu will resemble an old sponge & look very unappetising. The spongier it is, the better it will soak up the marinade.)
 
Blend together:

• ½ cup water
• ¼ cup + 1 tablespoon tamari
• 2 tablespoons tomato paste concentrate
• 2 tablespoons peanut butter
• 1 small onion
• 1 clove garlic
• 1 teaspoon cumin powder
• ½ teaspoon paprika
• 1/8 teaspoon cayenne pepper

 
Pour over the thawed tofu, mix until evenly coated, cover & leave to marinade while you prepare the beans.
 
In a large pan, sauté:

• 2 onions, chopped (2 cups)
• 1 cup water

 
When the onion is transparent and most of the water has evaporated, add:

• 3-4 cloves garlic, minced
• 1 teaspoon turmeric
• 2 teaspoons cumin
• ½ teaspoon paprika
• 1/8 teaspoon cayenne pepper
• Freshly ground black pepper

 
Cook a few minutes, adding a little more water if necessary.
 
Now add:

• 1 ¼ cups tomato passata
• 2 carrots, chopped (1 cup)
• 1 green pepper, chopped (1 cup)
• 2 ½ cups water
• 1 teaspoon salt

 
Cook until the carrots are soft.
 
Now add:

• 2 cups pinto beans (borlotti)
• 1 cup water

 
If you are using canned pinto beans, which tend to be softer, add them at the end as in this recipe. If you use beans that you have cooked, add them with the carrots.
 
The marinated tofu can now be cooked.
Heat the oven to 200°C.
Put the tofu in a large baking pan with 1 teaspoon of extra virgin oil. You can omit the oil if you want it oil-free.
Spread it out & bake for 30-35 minutes, or until golden brown.
You will need to mix it around a few times, so it doesn’t burn.
 
When the tofu is cooked, add it to the pan of chilli.
Stir in well & serve with some crusty bread.