Photo of Smoky tofu chilli with quinoa by WW

Smoky tofu chilli with quinoa

0 - 6
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
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.


Firm tofu

300 g, cut into 1½ cm cubes

Chilli powder

1 tsp, Mexican variety

Brown onion

1 medium, finely chopped


1 individual, stick, coarsely chopped

Red capsicum

1 large, coarsely chopped


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, to make 1½ cups (375ml) stock

Canned black beans, rinsed, drained

1 can(s), (1 x 400g can)


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


1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)


  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.