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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I make this when my brother and sister come to visit me. They get it with cornbread and sasperella, if i told them what was in it they would turn their noses up but served like this it a Cowboy dinner Ingredients:
1 (220 g) package smoked tofu |
1 tablespoon sunflower oil |
1 onion, diced |
1 (420 g) can vegetarian baked beans |
4 tablespoons tomato ketchup |
1 tablespoon mild chili sauce (1tsp chilli powder) |
80 ml water |
750 g any potatoes, peeled and cut into chunks |
250 g frozen sweetcorn |
2 tablespoons milk |
25 g butter |
75 g cheddar cheese, grated |
1 tablespoon chopped fresh parsley |
Directions:
1. Boil potatoes until softened, drain and mash. Add remaining topping ingredients, except grated cheese.
2. Meanwhile, drain tofu on kitchen paper and grate. Fry onion and tofu in oil for about 5 minutes.
3. Add beans, ketchup, chilli sauce and water, bring to the boil and simmer for 3 – 5 minutes.
4. Place tofu mix in an ovenproof dish, top with potato and grated cheese, and bake in a pre–heated oven for 20 minutes (190oC, 375oF, Gas Mark 5).
5. Serve with crusty bread and seasoned vegetables.
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