Easy vegan tofu chilli

    1 hour 15 min

    Instead of the usual chilli con carne, try this healthy tofu chilli that's chock-a-block with beans and veggies, too. For even more veg, try adding a chopped red pepper and some diced courgette.

    57 people made this

    Serves: 8 

    • 1 (349g) carton Blue Dragon Tofu Firm Silken Style
    • 1 teaspoon chilli powder
    • 1 clove garlic, minced
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 2 stalks celery, chopped
    • 100g (4 oz) tinned or frozen sweetcorn
    • 1 (400g) tin kidney beans
    • 1 (400g) tin chopped tomatoes
    • 1L (1 pint 15 fl oz) water
    • salt and freshly ground black pepper

    Prep:10min  ›  Cook:1hr  ›  Extra time:5min  ›  Ready in:1hr15min 

    1. In a medium bowl, crumble the tofu and toss with the chilli powder and garlic.
    2. Heat oil in a large saucepan over medium heat, and sauté onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
    3. Mix in the sweetcorn, kidney beans and tomatoes. Add water and bring to the boil. Reduce heat to low, season with salt and pepper and simmer about 50 minutes.

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