Summary

Ingredients

• 400 g tofu, natural
• 2 cans kidney beans
• 1 can corn
• 1 large onion (s)
• 1 bell pepper (s), diced
• 4 tablespoon tomato paste
• salt
• pepper
• Paprika powder
• Chilli powder
• 1 teaspoon oil
• some vegetable stock or water

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Instructions

1. Peel the onion and dice it with the tofu. Heat the oil in a saucepan and gently fry the diced tofu and onion with the lid closed for about 5 minutes.
2. Now add the pepper cubes and fry them briefly as well. Add the kidney beans and other liquid from the can. Drain the corn and add it too. Stir in the tomato paste. Carefully pour in enough vegetable stock or water little by little so that it has the typical chilli consistency. Season with salt, pepper, paprika powder and chilli powder as needed. Bring everything to the boil again and simmer for 5 minutes. Possibly stir in a little more tomato paste. Serve hot.
3. Serve with flatbread or baguette.