Serves : 4
Preparation time: 15 minutes
Cooking Time: 35 minutes
Ingredients
- 1 onion, chopped
- 60 ml (4 tablespoons) olive oil
- 500 ml (2 cups) extra-firm tofu, small cubes
- 2 garlic cloves, chopped
- 1 l (4 cups) crushed tomatoes
- 60 ml (4 tbsp.) Tex Mex spice blend
- 30 ml (2 tbsp.) cumin seeds, ground
- 2 jalapenos, membranes and seeds removed, diced
- 500 ml (2 cups) kidney beans
- Tabasco to taste
- 4 portions cooked rice
- 125 ml (1/2 cup) sour cream
- 60 ml (4 tbsp.) fresh coriander leaves
- Salt and pepper to taste
Preparation
- In a hot saucepan, sauté the onion in olive oil for 2 to 3 minutes.
- Add tofu and cook for a further 3 minutes.
- Add garlic, crushed tomatoes, Tex Mex spices, cumin, chillies and beans and cook over medium heat for 30 minutes.
- Add Tabasco to taste. Check seasoning.
- Serve with rice, sour cream and a sprinkling of cilantro.
