• diet: vegan
• diet: veggie
• cuisine: mexican
• time: slow
• difficulty: easy
• ingredient: legumes
• other: one-pot wonder

Meera Sodha's vegan recipe for oven-baked tofu chilli | Vegan food and drink | The Guardian

Zingy with Mexican spice, this protein-fortified chilli goes brilliantly with rice, guacamole and tortilla chips on the side

Notes

• Stout can be used instead of water when making the miso stock