Monday, 22 October 2012

Shredded Tofu Chilli


Serves 1

1 block of firm tofu (349g)
Half an onion, finely chopped
1/2 teaspoon of veg stock powder
1/4 teaspoon of cumin
1/4 teaspoon of chilli powder
1/4 teaspoon of mixed herbs
1/4 teaspoon of oregano
1/4 teaspoon of cayenne pepper
1 garlic clove, crushed
2 tablespoons of water.

Step 1: I froze the block of tofu, then thawed at room temperature or microwave to speed up the process. When thawed, squeeze the water out, like squeezing a sponge. I also pressed the tofu between two paper towels to remove any excess liquid.

Step 2: Heat a frying pan on a medium heat and spray with fry light oil. Add the onion and garlic clove until browned.

Step 3: Add in the veg stock powder, herbs and spices and stir for approximately 1-2 minutes.

Step 4: Using a knife, shred the tofu and add to the pan with the water, lower the heat and simmer for 3-4 minutes, stirring occasionally.

Step 5: Grate half a small cauliflower, add to a microwaveable bowl (don't add any water as the cauliflower sweats down on it's own) cover loosely with cling film, microwave for 90 seconds, open, stir and recover and microwave for a further 90 seconds.

Step 6: Serve with your favourite side dish. I used cabbage melody fried with a pinch of veg stock powder and a teaspoon of soy sauce.

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