Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 green pepper (s)
• 1 small Can (s) tomato (s), with stock
• 3 tomato (s)
• 1 small Can (s) kidney beans (250 g drained weight)
• 1 small can maize (40 g weight)
• 6 tablespoon tomato paste
• 1 chilli pepper (s)
• 3 tablespoon paprika powder, hot pink
• 1 teaspoon basil, dried
• 400 g tofu

For the marinade:

• 6 tablespoon soy sauce
• 5 tablespoon olive oil
• 1 teaspoon mustard
• salt
• pepper
• some water

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Instructions

1. First make the marinade. Mix the soy sauce with the olive oil and mustard and season with salt and pepper. Mash the tofu relatively coarsely with a fork and then mix it with the marinade. Leave on for about 1 hour.
2. Peel and dice the onion and clove of garlic. Put the kidney beans in a colander and wash off. Wash or clean tomatoes and peppers and cut into cubes. Halve the chilli, remove all seeds and dice.
3. Sweat the onions and garlic in a large, deep pan with a little hot olive oil. Now add the marinated tofu and fry until crispy. Now add the diced paprika, the canned tomatoes, the tomatoes, the tomato paste, the chilli pepper, the corn with the liquid and a little water. The whole thing must now simmer over medium heat for about 20 minutes.
4. Then add the spices and continue cooking until the desired consistency is achieved.
5. Tip: If you don`t like it that spicy, you can leave out the chilli pepper.