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Crispy Cauliflower Topped Bean Chilli with Tofu
Crispy Cauliflower Topped Bean Chilli with Tofu

Crispy Cauliflower Topped Bean Chilli with Tofu

with courgette and coriander

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A recipe conveniently customised just to your liking.

Tags:
Optional Spice
•Veggie
Allergens:
Soya
•Egg
•Milk
•Mustard
•Cereals containing gluten
•Wheat

The quantities provided above are averages only.

Total35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Chilli

2 sachet(s)

Central American Style Spice Mix

180 grams

Tofu

(Contains: Soya)

5 grams

Coriander

1 unit(s)

Garlic

1 pack(s)

Chopped Tomato with Onion & Garlic

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

1 sachet(s)

Chipotle Paste

2 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 pack(s)

Cannellini Beans

300 grams

Cauliflower

1 unit(s)

Courgette

Not included in your delivery

½ tsp

Salt

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3271 kJ
Energy (kcal)782 kcal
Fat24.6 g
of which saturates3.6 g
Carbohydrate90.6 g
of which sugars20.8 g
Dietary Fiber19.8 g
Protein40.7 g
Salt7.8 g
Potassium408.1 mg
Calcium219.9 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Coat the Cauliflower
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Cut the cauliflower into florets (like small trees). Halve any large florets.
  • Pop into a bowl and season with salt and pepper. Add the ranch and toss to coat. 
  • In another small bowl, mix the breadcrumbs with ½ tsp salt (per 2P), half the Central American spice mix and a glug of oil.
  • Add the breadcrumbs to the cauliflower and toss to coat evenly.
Bake the Nuggets
2
  • Pop the coated cauliflower onto a lined baking tray and spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.

TIP: You can toast any excess breadcrumbs and scatter them over as a garnish as well!

Prep the Veg
3
  • Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the chilli lengthways, deseed and finely chop.
  • Roughly chop the coriander (stalks and all).
  • Chop the tofu into 2cm cubes.
Start the Stew
4
  • Place a large pot over medium-high heat with a drizzle of oil. 
  • Add the tofu and courgette and cook, stirring, 5-6 mins.
  • Stir in the garlic and remaining Central American spice and cook for 1 min more.
  • Add the chopped tomatoes and 75ml water (per 2P).
  • Bring to a simmer, then leave to cook for 5 mins.
Simmer the Stew
5
  • Meanwhile, drain and rinse the cannellini beans in a sieve.
  • Transfer one-third to a bowl and crush with a fork.
  • When the stew has simmered for 5 mins, add the whole and crushed beans.
  • Cook until slightly reduced, 5-6 mins.
  • Stir in the chipotle paste and half the coriander. Remove from the heat. Season with salt and as much chilli as you like (use less if you don't like spice).

TIP: Loosen with a splash of water if the stew gets too thick.

Garnish and Serve
6
  • When the cauliflower nuggets are crisp, remove from the oven. 
  • Spoon the tofu and bean stew into bowls.
  • Carefully arrange the cauliflower on top.
  • Finish with a sprinkling of the remaining coriander.
Meal right image

Explore Similar Recipes

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