Waffled tofu with beans and gherkin chilli

Name: Waffled tofu with beans and gherkin chilli
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 500 g Tomatoes; 1 yellow and red pepper; 1 can(s) (425 ml) Kidney beans; 100 g Gherkins; 1/2 bunch Parsley; 4 pieces (200 g each) Tofu Nature; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 200 ml Vegetable broth; 1 tin(s) (400 g) chopped tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
500 g Tomatoes
1 yellow and red pepper
1 can(s) (425 ml) Kidney beans
100 g Gherkins
1/2 bunch Parsley
4 pieces (200 g each) Tofu Nature
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
200 ml Vegetable broth
1 tin(s) (400 g) chopped tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Oil

Directions

1
Peel and finely dice the onion and garlic. Wash, drain and quarter the tomatoes. Remove seeds and dice flesh. Halve, clean, wash and chop the peppers. Pour kidney beans into a sieve, rinse and drain well.
2
Finely dice the gherkins. Wash parsley, shake dry and pluck leaves from the stalks. Chop leaves finely. Drain the tofu and cut in half crosswise. Press the tofu slices dry between kitchen paper.
3
Heat the oil in a large pot. Sauté onion and garlic in it. Add paprika and tomato paste and fry briefly. Deglaze with broth, add diced tomatoes, canned tomatoes, beans and cucumbers, bring to the boil and simmer at medium heat for about 10 minutes.
4
Season tofu slices on both sides with salt and paprika powder. Brush the hot waffle iron with oil, bake the tofu slices one after the other until crispy golden brown, keep warm. Stir the parsley into the chilli except for a little bit for garnishing, season with salt and pepper.
5
Arrange the chili with 2 tofu wafers on each plate, sprinkle with parsley.