Tofu with Spiced Black Beans

clock 10 minutes + 30 minutes bowl Serves 4


  • 2 Tbsp olive oil
  • 1 large brown onion, chopped finely
  • 4 cloves garlic, chopped finely
  • 4 tsp finely grated fresh ginger
  • 2 Tbsp ground cumin
  • 1 Tbsp sweet paprika
  • 1/2 tsp chilli powder
  • 425g can black beans, drained
  • 400g can diced tomatoes
  • 1 cup coconut cream
  • 2 tsp caster sugar
  • 2 Tbsp lemon juice
  • Salt and pepper, to season
  • 300g tofu
  • 1/3 cup chopped cashews, roasted, halved, to serve
  • 1 fresh long green chilli, deseeded, sliced thinly, to serve
  • Cooked rice, to serve
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  • 1. Heat 1 tablespoon of the oil in a large saucepan over a medium heat. Add onion, garlic, ginger, cumin, paprika and chilli powder and cook for 5 minutes, or until onion softens. Add beans, tomatoes, coconut cream and sugar. Cook, stirring occasionally, for 15 minutes, or until sauce thickens. Stir in lemon juice and season to taste.

  • 2. Meanwhile, cut tofu into eight slices. Heat the remaining oil in a large nonstick frying pan over a high heat. Cook the tofu for 1 minute on each side, or until golden.

  • 3. Serve tofu topped with bean mixture, cashews and green chilli, with rice on the side.

  • Fresh Tip: To deseed a fresh chilli, slice in half lengthways and run a teaspoon down the middle of each half.


  • • Energy 3085Kj • Protein 33g • Total Fat 40g • Saturated Fat 21g • Carbohydrates 53g • Sugars 18g • Sodium 673mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

  • Meal Cost Calculation

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