This is a hearty tasty chilli packed full of protein – tofu, beans, and quinoa! Make it as spicy as you like just by adding some freshly chopped chillies along with the onion and garlic, or keep it mild for children with just the small amount of chilli flakes.
The muffin recipe is adapted from Bryanna Clark Grogan’s recipe here. I just removed the oil and doubled the baking powder – about a tablespoon in total. I used standard medium grain yellow polenta.
Vegetable & Tofu Chilli with Corn Muffins
Prep time
Cook time
Total time
Author: Deb
Recipe type: Chilli
Cuisine: Mexican
Serves: 6-8
Ingredients
- 1 large onion, diced
- 1 large garlic clove, minced
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp paprika
- ¼ tsp chilli flakes
- 1 tsp marjoram
- 250 grams plain firm tofu, mashed or blitzed in processor to breadcrumbs
- 2 tablespoons tomato paste
- 6 large white cap mushrooms, diced (about 150g)
- 1 large red capsicum, diced
- 2 zucchini, diced
- 1 sweet potato (220g), diced
- 2 cups passata
- 1 cup water mixed with 1 tsp vegetable stock powder
- 1 can kidney beans
- 1 cup sweetcorn
- ⅓ cup quinoa, rinsed well
- 1 can kidney beans
Instructions
- Fry the onion, tofu, garlic, spices and herbs, mushrooms and tomato paste, in a splash of water or stock, until onions softened and mushrooms have released their liquid and it has evaporated.
- Add capsicum, zucchini, sweet potato, passata, stock, beans, corn and quinoa and stir well.
- Bring to the boil, reduce heat and simmer, covered, until sweet potato is cooked.
- Serve with the muffins, mashed avocado, fresh coriander and salsa.