Smoky tofu chilli with quinoa
2
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
A hearty chilli dish that’s so simple to make. Served with a side of quinoa, fresh shallots and a squeeze of lime for an added flavour boost, this Mexican-inspired dish is sure to excite your taste buds.
Ingredients
Firm tofu
300 g, cut into 1½ cm cubes
Chilli powder
1 tsp, Mexican variety
Brown onion
1 medium, finely chopped
Celery
1 individual, cut into 1cm pieces
Red capsicum
1 large, cut into 1cm pieces
Garlic
2 clove(s), crushed
Smoked paprika
½ tsp
Dried oregano
½ tsp
Tomato paste
3 tsp
Canned diced tomatoes
1 can(s), (1 x 400g can)
Vegetable stock cube
1 individual, gluten-free variety, to make 1½ cups (375ml) stock
Canned black beans, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
Quinoa
½ cup(s), (85g), tri-coloured
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
Vegetable stock cube
1 individual, gluten-free variety, crumbled
Green shallot(s)
2 individual, thinly sliced
Lime, fresh
1 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook quinoa following packet instructions. Set aside.
2
Meanwhile, arrange tofu cubes in a single layer on a paper towel-lined tray. Pat with extra paper towel to remove excess moisture. Transfer tofu to a large bowl, sprinkle with chilli powder and toss well.
3
Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook tofu for 8-10 minutes, turning occasionally, until crisp and lightly browned. Transfer to a plate and set aside.
4
Add onion, celery, capsicum and 1 tablespoon water to same frying pan. Cook, stirring, for 2-3minutes or until softened slightly. Add paprika, oregano and tomato paste, cook, stirring, for a further 1 minute. Stir in tomatoes and stock and bring to the boil. Reduce heat, simmer, uncovered, stirring occasionally, for 20 minutes. Stir in black beans, tofu cubes and½cup (125ml) water. Simmer for 10 minutes or until thickened.
5
Uncover quinoa and fluff with a fork. Divide quinoa and tofu mixture among 4 plates. Top with yoghurt and shallots. Serve with lime wedges.
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