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 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!
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NUTRITION PER SERVING (Read more)
Notes
Chilli is best when it is spoonable and has a homogenous texture so do your best to very finely and evenly chop the vegetables. If you have one, a food processor will give best results.
To drain tofu, remove it from its liquid, place on a baking tray wrapped in kitchen roll and place something heavy on top such as a pan. Allow to sit for 10-15 minutes, allowing the liquid to seep out. Crumble using your hands, or pulse several times in a food processor.
Freezing Instructions: Assemble up to the end of step 9, then place in a labelled airtight container in the freezer for up to 3 months. Defrost overnight in the refrigerator, then allow to sit out on the counter for 30 minutes to lose its fridge chill before cooking as usual. (You may need to add several minutes to the cooking time).
Alternatives:
cheddar cheese - edam, gruyere or plant-based alternative