Avocado Salad and Tofu Chili
All you need is a good cool box and this tasty, nutritious chili and salad is easy to prepare in advance. Eat it as a main meal or, if it's not all eaten, reheat the chili for a snack or lunch the next day. Just another way to cut down on food prep time when you should be enjoying nature.
Ingredients
Salad
- 1 avocado, diced
- 1 orange bell pepper, seeded and diced or sliced
- 1/4 cup basil leaves, torn fresh is best
- 1 tbsp fresh lime juice
- salt and pepper to taste
Chili
- 1 chopped onion
- 3 cloves garlic, peeled then chopped or crushed
- 1/4 lb white mushroom, quartered or sliced
- 1/2 cup grated aged Cheddar
- 2 tbsp olive oil
- 1 red bell pepper, seeded and diced or sliced
- 1 yellow bell pepper, seeded and diced or sliced
- Chili Masala (Maggi) or any tomato-based chili sauce
- 2 tbsp chili powder
- 1 can diced plum tomatoes (28 oz)
- 1 can red kidney beans, rinse and drain
- 1 block tofu (extra firm is best), dried and diced
Other
- Plenty grated strong aged Cheddar cheese
- 1 tbsp corn flour (optional)
Instructions
Salad
- Nothing difficult with the salad. Place all the ingredients in a bowl, add salt and pepper to taste and gently toss.
Chili
- Use a large non-stick skillet, add the olive oil and cook the onions over a medium-high heat until softened.
- Now add the garlic and mushrooms and continue to cook .
- Add bell peppers and cook for about 5 minutes.
- Add the remaining ingredients taking care to mix thoroughly.
- Bring to the boil, then simmer for about 10 minutes or until chili has thickened.
- If you like your chili on the thicker side then mix cornflour with cold water to make a runny paste and add, with stirring, during the simmering period.
Serving
- Spoon chili in to bowls then top with avocado salad and cheese.
Tried this recipe?Let us know how it was!