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 stick(s), coarsely chopped
Red capsicum
1 large, coarsely chopped
Garlic
2 clove(s), crushed
Smoked paprika
½ tsp
Dried oregano
½ tsp
Tomato paste
3 tsp
Canned diced tomatoes
1 400g can
Vegetable stock cube
2 individual, gluten-free variety
Canned black beans, rinsed, drained
1 400g can
Quinoa
½ cup(s), (85g), tri-coloured
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Vegetable stock cube
1 individual, gluten-free variety, crumbled
Green shallot(s)
2 individual, thinly sliced
Lime(s)
1 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Instructions
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, 1½ cups (375ml) water and 1 crumbled stock cube. Season with salt and pepper and bring to the boil. Reduce heat and simmer, partially covered, stirring occasionally, for 20 minutes. Stir in black beans, tofu cubes and ½ cup (125ml) water. Simmer uncovered for 10 minutes or until thickened.
4
Meanwhile, cook quinoa following packet instructions, adding the remaining crumbled stock cube to the cooking water. Uncover quinoa and fluff with a fork. Divide the quinoa and tofu mixture among 4 plates. Top with yoghurt and sprinkle with shallots. Serve with lime wedges.
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