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Tofu Chili & Beans

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.
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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com

​

  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact