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Tomato Spiced Beans And Tofu
A heart warming, cozy comfort meal.
Prep Time: 00:05
Cook Time: 00:25
1 1/2 cups mushrooms, sliced
3 medium sized tomatoes
340 g extra firm tofu
1 cup red kidney beans,
1/2 cup chick peas (optional)
2 cloves garlic, chopped
1/4 medium red onion, chopped
1 green chili (optional)
3 - 4 tbsp olive oil
1/2 - 3/4 tsp cumin
1/4 tsp cayenne pepper ( or more)
1/2 chilli powder ( tsp or more)
1 tsp paprika ( or more)
salt to taste
ground black pepper to taste
plain greek yoghurt (as desired)
1First, stir fry tofu in a little bit of olive oil and salt- till tofu starts to turn slightly golden/yellow.
2Remove from pan and keep them aside in a plate or bowl.
3Then, with remaining oil/or add another tbsp olive oil (or 1.5) and when oil is heated, add in chili for a couple seconds until it starts to discolor and then add in chopped onion and garlic. Stir till aroma whiffs around you and it starts to turn yellowish golden.
4Then, add chopped tomatoes and stir for 1-2 mins then cover lid till the tomatoes start to break down. Keep heat to medium or slightly high.
5After they break down, reduce heat to medium low, add in the spices and stir for another minute. You can further mush the tomatoes some more if you like.
6Then add in mushrooms, beans and peas and stir for 2-3 minutes and add tofu.
7You may notice the mixture starts to get slightly dry. Here, you can add some vegetable broth or alternatively, just a little bit of water.
8Let the spices get absorbed in the beans, mushroom and tofu, then add salt and a sprinkle of black pepper. Adjust if necessary.
9Serve hot and eat in comfort.
Not that this isn’t already filling, but if you feel like, you could add some carbs in there, like fragrant basmati or jasmine rice or brown rice or quinoa even. You could even have it with naan bread or any type of bread you like!
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