Savory Tofu and Bean Chili Bowl

This hearty Savory Tofu and Bean Chili Bowl combines the comforting flavors of traditional chili with a creative twist using tofu and nutritional yeast for added depth. The dish is balanced with nutritious broccoli and jasmine rice, making it a satisfying and wholesome meal that's vegan and packed with protein.

Ingredients:

• 800g Plant Kitchen Tofu (4 packs)
• 410g canned kidney beans in chili
• 400g canned organic chopped tomatoes
• 3 small or 2 medium red onions
• 1 tablespoon rapeseed oil
• 50g nutritional yeast
• 250g jasmine rice (uncooked weight)
• 250g broccoli

Instructions:

1. Crumble the tofu into desired sizes, aiming for slightly larger than typical ground meat as it will shrink during cooking.
2. Mix spices into the tofu crumbles and spread them evenly on a baking tray.
3. Bake in a preheated oven at 160°C (320°F) on fan mode for 15 minutes, stirring occasionally.
4. In a pot, sauté the chopped red onions in rapeseed oil until translucent.
5. Add the canned kidney beans and chopped tomatoes to the pot, along with the nutritional yeast.
6. If a softer bean texture is desired, allow the mixture to simmer lightly at this stage.
7. Incorporate the baked tofu crumbles into the pot and turn off the heat.
8. Season with additional spices to taste.
9. Let the chili bowl mixture sit for 10 minutes to allow flavors to meld.
10. Serve over cooked jasmine rice and alongside steamed broccoli.