Tofu with Spiced Black Beans
Whip up a delicious black bean tofu dinner in just 40 minutes. Packed with fresh, tasty ingredients, it's perfect for a quick weekday meal. Get the recipe.
Ingredients
- 1 large brown onion, chopped finely
- 4 cloves garlic, chopped finely
- 4 teaspoons fresh ginger, finely grated
- 2 tablespoons ground cumin
- 1/2 teaspoons chilli powder
- 425 grams canned black beans, drained
- 400 grams canned diced tomatoes
- 1 cup coconut cream
- 2 tablespoons lemon juice
- 1/3 rice, cooked
- 1/3 cup chopped cashews, roasted, halved
- 300 grams tofu
- 1 tablespoons sweet paprika
- 1 fresh long green chilli, deseeded, sliced thinly
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 teaspoons caster sugar
- 1 large brown onion, chopped finely
- 4 cloves garlic, chopped finely
- 4 teaspoons fresh ginger, finely grated
- 2 tablespoons ground cumin
- 1/2 teaspoons chilli powder
- 425 grams canned black beans, drained
- 400 grams canned diced tomatoes
- 1 cup coconut cream
- 2 tablespoons lemon juice
- 1/3 rice, cooked
- 1/3 cup chopped cashews, roasted, halved
- 300 grams tofu
- 1 tablespoons sweet paprika
- 1 fresh long green chilli, deseeded, sliced thinly
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 teaspoons caster sugar
- Step 1 of 3Heat 1 tablespoon of the oil in a large saucepan over a medium heat. Add onion, garlic, ginger, cumin, paprika and chilli powder and cook for 5 minutes, or until onion softens. Add beans, tomatoes, coconut cream and sugar. Cook, stirring occasionally, for 15 minutes, or until sauce thickens. Stir in lemon juice and season to taste.
- Step 2 of 3Meanwhile, cut tofu into eight slices. Heat the remaining oil in a large nonstick frying pan over a high heat. Cook the tofu for 1 minute on each side, or until golden.
- Step 3 of 3Serve tofu topped with bean mixture, cashews and green chilli, with rice on the side.
Method
- Step 1 of 3Heat 1 tablespoon of the oil in a large saucepan over a medium heat. Add onion, garlic, ginger, cumin, paprika and chilli powder and cook for 5 minutes, or until onion softens. Add beans, tomatoes, coconut cream and sugar. Cook, stirring occasionally, for 15 minutes, or until sauce thickens. Stir in lemon juice and season to taste.
- Step 2 of 3Meanwhile, cut tofu into eight slices. Heat the remaining oil in a large nonstick frying pan over a high heat. Cook the tofu for 1 minute on each side, or until golden.
- Step 3 of 3Serve tofu topped with bean mixture, cashews and green chilli, with rice on the side.
Nutrition per serving
3085 Kilojoules
Protein33 grams
Fat40 grams
Carbs53 grams
Sugars18 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3Heat 1 tablespoon of the oil in a large saucepan over a medium heat. Add onion, garlic, ginger, cumin, paprika and chilli powder and cook for 5 minutes, or until onion softens. Add beans, tomatoes, coconut cream and sugar. Cook, stirring occasionally, for 15 minutes, or until sauce thickens. Stir in lemon juice and season to taste.
- Step 2 of 3Meanwhile, cut tofu into eight slices. Heat the remaining oil in a large nonstick frying pan over a high heat. Cook the tofu for 1 minute on each side, or until golden.
- Step 3 of 3Serve tofu topped with bean mixture, cashews and green chilli, with rice on the side.