Chilli Con Tofu With Crispy Tortillas And Avocado Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and dice roughly

Chop your coriander finely, including the stalks

Combine the diced avocado, chopped coriander and red wine vinegar in a small bowl

Season with a pinch of salt, stir it all together and set aside – this is your avocado salsa

Drain your tofu and pat it dry with kitchen paper

Crumble the tofu into a separate bowl, add your soy sauce and give everything a good mix up – this is your soy tofu

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the soy tofu to the pan with your ground smoked paprika, ground cumin and chilli flakes (can't handle the heat? Go easy!) and cook for 3-4 min or until starting to crisp

Meanwhile, stack your tortillas and slice them into triangles

Add the tortilla triangles to a baking tray (or two!), drizzle them with olive oil and season with a pinch of salt

Put the tray[s] in the oven for 6-7 min or until starting to turn golden and crisp – these are your crispy tortillas

Drain and rinse your black beans

Dissolve your vegetable stock mix in 100ml [150ml] [200ml] boiled water

Add the drained black beans to the pan with your chopped tomatoes, vegetable stock and chipotle paste (not a fan of spice? Just add a little!) and give everything a good mix up

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt, bring to the boil over a high heat and cook for 3-4 min or until thickened to a chilli-like consistency – this is your chilli con tofu

Drain the avocado salsa of any excess liquid and discard the liquid