Right. First week of January (“The Worst Week of the Year”(TM)), is now over, so it’s time to get back to the gym to start fixing the ankle I busted in November*, and cut right down on the lattes, alcohol, cheeses and delicious delicious oils (Chilli! Olive! Sesame! Mustard!) that make the Anxious life so enjoyable. The recipe below has helped soften the blow, by being warm and tasty and filling and spicy whilst impeccably healthy and protein-heavy. Enjoy!
*I fell over. Sober. So it’s not even a good drinking anecdote……
Original from here. I used cubed tofu instead of pork, but Quorn have started doing “pork steaks” if anyone wants to edge a bit closer to “real” pig.
Southern-Style Tofu & Bean
- One-cal cooking spray (the work of the Devil I tell you)
- One small onion, chopped small
- Two cloves garlic, minced
- Block firm tofu, drained
- Smoked paprika, chilli powder, mustard powder
- Tin chopped tomatoes
- Tomato puree
- Tin white beans (I used haricot), drained
- Hot vegetable stock
- Salt and black pepper
- Generous handful spinach leaves, de-stemmed
- Yogurt (to accompany). Would also do well with rice.
Place the block of tofu in a dish, a clean plate on the tofu itself, then a large mug of cold water on top of the plate to weigh it down. After 30 minutes drain the dish and cut the tofu into large cubes.
Spray the Wok of Doom with some of the one cal spray, and gently fry the onion for 5 minutes, stirring lightly.
Add the tofu, and some pepper, and cook for a couple more minutes, stirring.
Add the spices, mustard and garlic and stir in. Then add tomatoes and beans and a hefty tablespoon of puree. Again mix in then add the stock and bring to a simmer.
Cook for around 25 minutes until you have a nice thick sauce. Stir in the spinach, allow to wilt, then serve.