Mexican Chilli with Tofu

Ingredients:

3 onions, chopped
3 garlic cloves
1 fresh green chilli, cored, seeded and chopped
2 tsp paprika
2tsp chilli powder
1tsp cumin
Dried oregano
4 tbsp oil
400g can chopped tomatoes, drained ( keep juice)
500ml hot vegetable stock
625 firm tofu, cut into bite-sized pieces
400g can red kidney beans, drained
Salt and black pepper
Chopped fresh coriander to garnish

Method:

Put onions, garlic, green chilli, spices and oregano into a food processor and wiz until smooth.
Heat the oil in a large frying pan and add the onion. Cook until tender.
Add half of the tomatoes to the pan and cook until reduced and thickened. Add the rest of the tomatoes allowing them to reduce and thicken. Pour in the stock and cook for 5-10 mins until the mixture thickens.
Add the tofu, kidney beans and tomato juice and cook for 5-8 minutes until heated through. Be careful with the tofu as it can break up. Season and serve hot with coriander to garnish.