Tofoo Chilli and Courgetti Spaghetti
By The Tofoo Co.
Published on 27 April 2022
A tofu twist on the classic - mushrooms,
onion, pepper and kidney beans team up with The Tofoo Co Smoked to make a
delicious chilli. Fancy a healthy side? Cook up some courgetti spaghetti to
serve!Time and servings
35 minsTotal time
2Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 2 tbsp of sundried tomato puree
- 200 g of chopped tomatoes
- 160 g of smoked tofoo
- 1 clove of garlic, peeled and finely chopped
- 2 green chillies, deseeded and dices
- 1 onion, peel and chop
- 1 red pepper
- 100 g of button mushrooms
- 100 ml of water
- 200 g of red kidney beans
- 20 g of 70% dark cocoa chocolate
- 200 g of courgettes, or courgette spaghetti
- 1 tbsp of coriander
Method
Step 1
Drain and cube the Tofoo.Step 2
Heat the oil in a pan and add the tofu, garlic, chillies, onion, pepper and mushrooms, stir fry for 5 minutes.Step 3
Stir in the tomato puree and chopped tomatoes along with 100ml boiling water, cover and simmer for 15 minutes, stirring from time to time. Add the beans and chocolate and stir until chocolate melts.Step 4
Spiralise the courgettes and steam for 5 minutes or cook in a large pan of water for 2 minutes. Alternatively, cook the courgette spaghetti according to package instructions.Step 5
Divide the courgettes between 2 warmed serving plates and top with the chilli, garnish with coriander.