1

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.

2

Lightly spray a large, deep non-stick frying pan 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.

3

Add onion, celery, capsicum and 2 tablespoons water to the same frying pan over medium-high heat. Cook, stirring, for 2-3 minutes, until softened slightly. Add garlic, paprika, oregano and tomato paste and cook, stirring, a further 1 minute. Stir in tomatoes and stock, season with salt and pepper and bring to the boil. Reduce heat, simmer, partially covered, stirring occasionally, for 20 minutes. Stir in black beans, tofu cubes and ½ cup (125ml) water. Simmer for about 10 minutes or until thickened. Transfer chilli to an 18cm deep, round ovenproof dish.

4

Meanwhile, to prepare the cornbread topping, Whisk spread, egg, milk and yoghurt in a medium bowl. Stir in cheese and shallots. Combine polenta, flour, baking powder and ½ teaspoon salt in a large bowl and make a well in the centre. Add egg mixture and stir to combine. Spread mixture over chilli in ovenproof dish. Bake for 25 minutes or until the cornbread is golden.

5

Spoon pie onto serving plates and dollop extra yoghurt evenly on top.