Chilli con tofu with cashew sour cream

30 Min
very easy
4 People
Rating starstarstarstarstar
A hearty, classic spicy stew with tofu, a dollop of cashew sour cream and authentic totopos chips from La Tortilleria - simple and delicious!
1. Soak the cashews
Soak cashew mix in 1/3 cup water and 1 1/2 tbsp vinegar. Set aside.

2. Sauteé the vegetables
Heat a large frypan over medium-high heat with 1 tbsp oil. Dice celery, carrot and capsicum. Add to pan as you go. Slice spring onions (reserve tops for garnish) and add to pan with crushed garlic. Cook for 3-4 minutes until softened.

3. Add the tofu & simmer
Crumble in tofu. Add corn, 1/2 tsp chilli flakes, 1 tbsp paprika, 1 tbsp cumin and 1 crumbled stock cube. Cook for 2-3 minutes until fragrant. Pour in tomatoes and 1 tin (400ml) water. Simmer for 10 minutes. Season with salt and pepper to taste.

4. Prepare the toppings
Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.
Slice jalapeño and spring onion tops.

5. Finish and plate
Divide chilli con tofu among bowls. Top with a dollop of cashew sour cream. Scatter over jalapeño and spring onion tops. Serve with totopos chips.

Add ground chilli or dried oregano to the dish for extra flavour.
From your box
Cashews/nutritional yeast, 1 packet (100g)
Celery, 2 sticks
Carrot, 2
Green capsicum, 1
Spring onions, 1/3 bunch *
Garlic, 2 cloves
Firm tofu, 1 packet (400g)
Corn cob, 1
Chopped tomatoes, 400g
Jalapeño, 1
Totopos chips, 1 packet

From your pantry
Oil (for cooking), salt, pepper, white wine vinegar, smoked paprika, ground cumin, stock cube (1), chilli flakes