Breadcrumbs | Indian Mint Sauce | Mushroom Fried Rice | Pumpkin Curry | Mint Lassi | Jerk Cauliflower | Red Lentil and Pumpkin Dahl | Red Curry Paste | 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. |