Photo of Smoky tofu chilli by WW

Smoky tofu chilli

Points® value
Total Time
1 hr 55 min
15 min
1 hr 10 min


Plain Tofu

762 g, 2 x 396g packs firm tofu

Calorie controlled cooking spray

8 spray(s)


2 large, finely diced

Celery, Raw

2 stick(s), finely diced

Red pepper

3 medium, deseeded and finely diced


4 clove(s), sliced

Chilli Powder

1½ teaspoon(s), level


2 teaspoon(s), level

Ground Cumin

1 tablespoon(s), level

Oregano, Dried

1 teaspoon(s), level

Vegetable stock cube

1 cube(s), to make 500ml

Tomato Purèe

1 tablespoon(s), level

Tinned Tomatoes

2 can(s), large

Ground Cinnamon

1 teaspoon(s), level

Biona Organic Black Beans in Water

2 can(s), drained


  1. Drain and pat dry the tofu, then wrap in kitchen paper and put on a flat surface. Sit a chopping board on top and weigh it down with a heavy object. Set aside for 30 minutes.
  2. Mist a deep nonstick frying pan with calorie controlled cooking spray and fry the onions, celery and red peppers veg with 3 tablespoons water for 6-8 minutes, until softened.
  3. Add the sliced garlic to the pan along with 1 teaspoon chilli powder, smoked paprika, ground cumin, dried oregano and cook, stirring for 2 minutes. Add 500ml vegetable stock, tomato puree and the tinned tomatoes. Season, and bring to the boil, then reduce the heat, cover and simmer for 45 minutes. Stirring occasionally.
  4. Meanwhile, unwrap the tofu and cut into 1.5cm cubes. Put in a bowl, add ½ teaspoon hot chilli powder and toss to coat. Mist a large nonstick frying pan with cooking spray and fry the tofu, in batches, over a high heat for 8-10 minutes. Set aside the cooked tofu.
  5. Drain and rinse 2 x 400g tins black beans, then add to the chilli. Cook, uncovered, for 15 minutes, then add the cooked tofu and simmer for 10 minutes. Season, and serve.