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.