Tofu and Tempeh 5.0

Tofu & Mixed Bean Chilli with Jalapeño Cheddar Cornbread

When we served this to guests in The Doctor’s Kitchen studio the comment we heard again and again was ‘if I had to tell the difference between this an...d a beef chilli in a blind taste test, I wouldn’t be able to.' This recipe shows just how versatile tofu is. Its neutral flavour and adaptable texture mean you can use it in a wide range of recipes and cuisines. Here’s one to convince even the most devoted carnivore in your life! Read more When we served this to guests in The Doctor’s Kitchen studio the comment we heard again and again was ‘if I had to tell the difference between this and a beef chilli in a blind taste test, I wouldn’t be able to.' This recipe shows just how versatile tofu is. Its neutral flavour and adaptable texture mean you can use it in a wide range of recipes and cuisines. Here’s one to convince even the most devoted carnivore in your life!

Overview Ingredients Method

Prep time

40 mins

Cook time

30 mins

FREEZER FRIENDLY

Yes

SHELF LIFE

3 days

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Eggs, Soy, Gluten

Why is this healthy?

TRY MORE RECIPES using crumbled tofu

NUTRITION PER SERVING (Read more)

24g

Protein

506kcal

Calories

26g

Total Fat

48g

Carbs

13g

Sugars

13g

Fibre

Protein: 24g; Calories: 506kcal; Total Fat: 26g; Carbs: 48g; Sugars: 13g; Fibre: 13g; Calcium: 451mg (35%); Iron: 6mg (33%); Magnesium: 140mg (33%); Potassium: 1069mg (23%); Sodium: 692mg (30%); Vitamin B1: 0mg (0%); Vitamin B12: 0.3mcg (13%); Vitamin D: 0.3mcg (2%); Vitamin E: 5mg (33%); Vitamin B9: 204mcg (51%); Vitamin A: 174mcg (19%); Vitamin C: 59mg (66%); Zinc: 3.2mg (29%); Vitamin K: 64mcg (53%); Copper: 0.7mg (78%); Vitamin B2: 0.4mg (31%); Vitamin B3: 4.2mg (26%); Vitamin B6: 0.6mg (35%); Phosphorus: 538mg (43%)

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Eggs, Soy, Gluten

Ingredients

Serves 6

For the chilli

olive oil

red onion

finely diced

garlic cloves

minced

green chilli

seeds removed and finely chopped

red pepper

finely diced

smoked paprika

cumin seeds

ground

cardamom pods

ground

cayenne pepper

tomato puree

tamari

firm tofu

drained and crumbled, see note

passata

water

puy lentils (cooked)

rinsed

black beans (can)

drained and rinsed

dark chocolate (70%)

For the jalapeño cheddar cornbread

wholemeal flour

polenta

baking powder

bicarbonate of soda

sea salt

fine

buttermilk

eggs

honey

olive oil

sweetcorn

Swaps: sweetcorn (frozen)

frozen or from a tin

spring onion

finely sliced

jalapeños (jarred)

Swaps: red chilli

diced

cheddar cheese

Swaps: mozzarella cheese

coarsely grated

For the avocado salad

avocado

2cm cubed

spring onion

finely sliced

lime

juiced

coriander

Swaps: parsley

roughly chopped

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Method

Gather and prepare your ingredients. Preheat your oven to 200°C/180°C fan.

Heat the olive oil in a large, heavy-bottomed, oven-proof saucepan over medium-high heat. Add the onion, garlic and chilli with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened and reduced. Add the red pepper and cook for a further 2-3 minutes, until reduced.

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Tofu & Mixed Bean Chilli with Jalapeño Cheddar Cornbread

Ingredients

Method

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