April 01, 2023

Adapted from a recipe published in The Guardian newspaper by Meera Sodha, this is one of the tastiest chilli dishes we've tried in ages, never mind the fact it's vegetarian, vegan friendly and pretty healthy too!

Meera's original recipe can be found here

We have added roasted aubergine and only used 500g of tofu instead of 800g, we oven roasted our tofu in the oven after coating in rapeseed oil, and finally we added a generous table spoon of Calder's Kitchen Spicy Tomato Chutney to slightly increase the heat and give it a nice sticky texture.


Being completely honest, we were not really big users of Tofu until we made this dish, but it was absolutely incredible. A big thanks to Andrew's cousin Rachel for sharing the original recipe!



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