Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.