Odd cravings, as Autumn sets in. Maybe it’s the dance lessons I’ve been going to, maybe it’s some general need to lighten the load, so to speak, but I seem to be gravitating towards a more vegetarian end of the dietary spectrum. Fish and meat are fine, occasionally (fish more often, because it’s good for you). In truth, I could never say goodbye to bacon. But recently, beans have been a staple, and now tofu is inching its way back into my fridge.
I bought smoked tofu. I had some black beans in the cupboard. Mum gave me some red onions, radishes and dried mint from her allotment. Result: Quick Tofu and Bean Stew.
- 300g smoked tofu, diced
- 285g black beans, pre-cooked and rinsed
- 2 small red onions, cut into big slices
- some orange chilli, finely chopped
- 1 clove of garlic, pressed
- olive oil
- 5 radishes, trimmed and halved
- seasoning: salt, dried mint and smoked paprika
Pour some olive oil into a big frying pan. Add onions, chilli and garlic and stir, bringing up to high heat. Add radishes and tofu, and stir as the tofu bits begin to brown. Add salt and some smoked paprika, continuing to fry.
When the tofu has some colour, add the pre-cooked black beans. Season with mint and some more paprika. If it seems dry, add some more olive oil.
Healthy, packed with protein and tasty. Just enough gentle heat (from the paprika and the chilli) to warm you on a rainy evening. Perfect companion to some Doctor Who…