Ingredient:
625 g (1 ¼ lb) firm tofu, cut into bite-sized pieces
1×400 g can red kidney beans, drained
3 onions, chopped
3 garlic cloves, roughly chopped
1 fresh green chilli, halved, deseeded, and roughly chopped
2 tsp paprika
1 tbsp mild chilli powder
4 tbsp sunflower oil
1×400 g can chopped tomatoes, drained and juice reserved
500 ml (16 lf oz) hot vegetable stock
Salt and black pepper
Chopped fresh coriander, to garnish
Method:
Put the onions, garlic, green chilli, and spices into a food processor and process until fairly chunky.
Heat the oil in a large frying pan. Add the onion mixture and cook for a few minutes, stirring occasionally, until softened and fragrant.
Add the tomatoes to the pan and cook, stirring occasionally, until reduced and thickened. Pour in the stock and cook for 5-10 minutes more until thickened again.
Add the tofu, kidney beans, and the reserved tomato juice, and cook, spooning the sauce over the tofu pieces, for 5-8 minutes until heated through. Do not stir the tofu as it may break up.
Season, and serve hot, sprinkled with coriander.
