Chili Con Tofu
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g smoked tofu
- 1 teaspoon sambal oelek
- 1 tablespoon paprika powder
- 4 tablespoon olive oil
- 1 large onion (s)
- 1 large carrot
- 2 cloves garlic
- 1 teaspoon, leveled cumin
- 1 teaspoon, leveled coriander
- 1 teaspoon, leveled oregano
- 1 teaspoon, leveled chili powder
- 2 bay leaves
- salt and pepper
- 2 tablespoon tomato paste
- 250 g tomato (s), passed
- 1 cup coffee
- 1 teaspoon cocoa powder
- 1 can kidney beans
- 250 ml water
- 1 tablespoon crème fraîche
- corn
- Jalapeños
- Smoked salt (hickory salt)
Print Recipe
Pin Recipe Instructions
- Mash the smoked tofu into small pieces in a bowl with a fork. Add the sambal oelek, paprika powder and 2 tablespoons of olive oil and stir with the tofu.
- Cut the onion and carrot into small pieces. Put the remaining 2 tablespoons of oil in a large pan and fry the tofu, onions and carrots for 6 - 7 minutes over medium heat. Then add the pressed garlic cloves and fry for another minute.
- Now add cumin, coriander, oregano, chili powder, bay leaves, tomato paste and the tomato puree. Season with salt and pepper. Let it steep a little and add half the cup of coffee. The coffee should dilute relatively quickly, wait about a minute. Then the beans, the water and the cocoa powder can be added. If you like, you can now add corn, jalapeños and hickory salt.
- Cook for 25 minutes over low heat. Stir occasionally. Stir in the crème fraîche for the last 5 minutes, but you can also leave it out or put a dollop of it on the plate when serving.
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