Tofu Posole

Nutritional Information:

Per serving (286g)

Calories 227, Fat 6.9g, Saturates 1g, Carbohydrate 30g, Sugars 8.2g, Fibre 9g, Protein 15g, Salt 1.7g


Ingredients

Method

1

Preheat the oven to 200°C/400°F/Gas 6. Coat the tofu in the rice flour and place on a tray, then bake in the oven for 20-25 minutes.

2

Add the oil to a saucepan over a medium-high heat, then add the onion, mushrooms, cayenne pepper, oregano, paprika, cumin and garlic powder and cook for 3-4 minutes. Then add the passata, tomato puree and vegetable stock and bring to the boil for
3-4 minutes.

3

Next add the sweetcorn, kidney beans and baked tofu to the saucepan and boil for a further 3-4 minutes.

4

To finish, top a bowl of the posole with the red cabbage, radishes and coriander.

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