Summary

Ingredients

• 1 pack smoked tofu
• 1 onion (s)
• 2 cloves garlic
• 1 piece (s) ginger, the size a thumb
• 2 tablespoon olive oil
• 2 cans tomato (s), chunky
• 1 can corn
• 1 can kidney beans
• 5 chilli pepper (s), dried, or 1-2 fresh
• Seasoned Salt
• pepper
• Syrup, (agave syrup)
• 1 baguette (s), whole grain

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Instructions

1. Cut the smoked tofu into small cubes and mash with a fork.
2. Dice the onion, mince the garlic, and prepare the chilli peppers (crush if dried, chop if fresh).
3. Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and chilli. Fry for 2-3 minutes until softened.
4. Add the smoked tofu and sear over medium-high heat for 10-12 minutes, stirring occasionally, until lightly browned.
5. Add the canned tomatoes with their juice and bring to a boil over medium-high heat.
6. Add the corn and kidney beans, stir well, and bring to a boil over medium-high heat.
7. Season with seasoned salt and pepper to taste. Return to a boil over medium-high heat, then reduce heat to medium and simmer for 2-3 minutes.
8. Serve hot with whole grain baguette.