Breadcrumbs | Mint Lassi | Singapore Vegetarian Noodles | Vegan Chilli | Balti Tofu Curry | Tofu Vindaloo | Banana Tofu Curry | Vegetable Bhuna | Fake Beef Chilli |
Fake Beef Chilli
Very good flavor and easy to make




Serves 12 (Estimated) Rating 4/5

Prep Time 20 Minutes Cooking Time 30 Minutes

Ingredients |
6 tbsp Vegetable Oil |
1.5 kg Pressed Tofu, cut into bite sized cubes |
3 Green Bell Pepper, chopped |
220 g Onions, chopped |
1 tsp Red Pepper |
1 Garlic Cloves, finely chopped |
1 tbsp Chilli Powder |
1 tsp Ground Cumin |
½ tbsp Brown Sugar |
2 tsp Oregano |
800 g Chopped Tomatoes |
400 g Tomato Paste |
1 Bottle of Beer |
800 g Kidney Beans, drained |
Method |
Add 3 tablespoons of oil to the stockpot and heat over medium-high heat until hot. |
Add half of the tofu and cook until browned. |
Remove from heat and drain. |
Repeat with remaining tofu. |
Add another 3 tablespoons of oil to the stockpot and heat over medium-high heat until hot. |
Add bell pepper, onion, red pepper and garlic and sauté for 10 minutes. |
Return the prepared tofu to the pot and add remaining ingredients. |
Bring to a boil then reduce heat cover and simmer for 20 minutes. |