Yup, its a 2 for 1 meat free Monday this week. Now I am going to give you a recipe for vegan chilli con carne using the spice mix in the previous post.
Corn chips to serve
1/2 cup of Mexican spice mix
350g block of firm organic tofu
1 cup of corn kernals
1 400g tin of diced tomatoes
1 400g tin red kidney beans.
In a fry pan on medium heat crumble your tofu and stir through the spice mix. Cook stirring frequently for about 2 mins, until the spices are very fragrant.
Add the rest of the ingredients except the corn chips and cook for 10 to 15 mins to reduce some of the liquid. Serve straight away in bowls, and provide a bowl of corn chips for scooping and eating the chilli.