Tofu in Pulses

In a sieve place 1 tbsp each dried butter beans, dried pinto beans, and dried black-eyed beans and rinse well. Place them in a bowl and cover with cold water. Fridge overnight before cooking.

Serve 1 or 2 small portions.

Put the beans in a deep fry pan and cover with the tomato sauce drained from a large can of baked beans. Bring to the boil and boil for 10 minutes whilst preparing veg: -

Dice half a white onion, half a leek, 1 carrot. half stick celery.

Cube 1" round of aubergine.

Grate 3 garlic cloves.

After the 10 minutes reduce heat to lowest setting to simmer adding a quarter pint of boiling water.

Add all the prepared veg to the fry pan, bring back up the boil, then reduce heat again to low simmer for 30 minutes. Meantime prepare the tofu:-

Cube into 4 large pieces, a small carton of soft silky smooth tofu. Sprinkle 2 tsp hot paprika and fresh ground garlic salt with chillies over the tofu and leave in the fridge until the 30 minutes cooking time has elapsed. Stir the beans and even out then place the tofu in the centre of the fry pan (do not break up) and cook for 10 minutes still on simmer heat.




Carefully turn over the tofu in the fry pan and cook a further 5 minutes before serving.


Use the baked beans you sieved in my recipe Rosemary Butternutsquash Wedges

For more on pulses click:
What's great about pulses