- 400g Firm Tofu
- 1 tsp Chilli Powder
- 1 Clove of Garlic finely chopped
- 2 tbsp Olive Oil
- 1 Onion chopped
- 2 Celery Sticks chopped
- 1 Red Pepper chopped
- 100g Sweetcorn tinned or frozen
- 400g tinned Kidney Beans
- 400g tinned Chopped Tomatoes
- 1000ml Water
How to Make It
In a medium bowl crumble the tofu and toss with the chilli powder and garlic.
Heat the oil in a large saucepan over a medium heat and cook the onion and celery until tender. Stir in the tofu mixture. Continue cooking for 5 minutes.
Mix in the red pepper sweetcorn kidney beans and tomatoes.
Add water and bring to the boil. Reduce the heat to low and simmer for 30 minutes before serving.
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