Mexican Green Chilli with Tofu

This is far from your run of the mill Mexican chilli. Every Mexican knows a different recipe variation as this is a very popular dish. Incredibly this is not often seen outside of Mexico. Once you try this tofu variation you will be overjoyed that you have an alternative to the usual tomato based chilli.

Serve this with my recipe for Mexican Tomato Rice

50 Minutes

Serves 2/4

? kcal per serving

METHOD

Preheat the oven to 200 degrees Celsius. ( 400 F ) Gas Mark 6.

Prepare the tofu by cutting it into 3 pieces. Press these between some paper towels to get rid of any excess water and then chop into bite size cubes. Place these on a baking tray.

On a separate tray, place the green peppers, cut in half,  and the green chilli and place alongside the tofu in the oven for 20 minutes until the tofu is golden and the peppers are soft.

When the peppers are and chilli are cooked, place into a blender with the stock and coriander and whiz until smooth.

Now fry the onion and garlic in the coconut oil over a medium heat until the onions have softened. Stir in the flour and cook for a minute and then pour in the whizzed peppers and add all of the other ingredients including the tofu.

Stir well to combine and then cover and cook on a low heat for about 20 minutes or until the sauce has thickened.

Check for seasoning and serve.

RECIPE NOTES

RECIPE TIPS