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Smoky tofu chilli with quinoa

Smoky tofu chilli with quinoa

2
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Moderate
A hearty chilli dish that’s so simple to make. Served with a side of quinoa, fresh shallots and a squeeze of lime for an added flavour boost, this Mexican-inspired dish is sure to excite your taste buds.

Ingredients

Firm tofu

300 g, cut into 1½ cm cubes

Chilli powder

1 tsp, Mexican variety

Brown onion

1 medium, finely chopped

Celery

1 stick(s), coarsely chopped

Red capsicum

1 large, coarsely chopped

Garlic

2 clove(s), crushed

Smoked paprika

½ tsp

Dried oregano

½ tsp

Tomato paste

3 tsp

Canned diced tomatoes

1 400g can

Vegetable stock cube

2 individual, gluten-free variety

Canned black beans, rinsed, drained

1 400g can

Quinoa

½ cup(s), (85g), tri-coloured

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Vegetable stock cube

1 individual, gluten-free variety, crumbled

Green shallot(s)

2 individual, thinly sliced

Lime(s)

1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)

Instructions

  1. Arrange tofu cubes in a single layer on a paper towel-lined tray. Pat with extra paper towel to remove excess moisture. Transfer tofu to a large bowl, sprinkle with chilli powder and toss well.
  2. Lightly spray a large, deep non-stick frying pan with oil and heat over medium heat. Cook tofu for 8-10 minutes, turning occasionally, until crisp and lightly browned. Transfer to a plate and set aside.
  3. Add onion, celery, capsicum and 2 tablespoons water to the same frying pan over medium-high heat. Cook, stirring, for 2-3 minutes, until softened slightly. Add garlic, paprika, oregano and tomato paste and cook, stirring, a further 1 minute. Stir in tomatoes, 1½ cups (375ml) water and 1 crumbled stock cube. Season with salt and pepper and bring to the boil. Reduce heat and simmer, partially covered, stirring occasionally, for 20 minutes. Stir in black beans, tofu cubes and ½ cup (125ml) water. Simmer uncovered for 10 minutes or until thickened.
  4. Meanwhile, cook quinoa following packet instructions, adding the remaining crumbled stock cube to the cooking water. Uncover quinoa and fluff with a fork. Divide the quinoa and tofu mixture among 4 plates. Top with yoghurt and sprinkle with shallots. Serve with lime wedges.

Notes

TO REFRIGERATE: Prepare smoky tofu to the end step 3, then transfer to a reusable container and store for up to 3 days. Reheat in a large saucepan over low heat until hot, adding a little water if sauce is too thick. Cook quinoa just before serving. TO FREEZE: Store smoky tofu, as above, for up to 2 months. Thaw at room temperature. Reheat as above.

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