Smoky Bean & Red Pepper Casserole
Cannelloni beans, spinach and beech smoked Tofu
Serves: 6
Preparation: 10 mins
Cooking: 15 mins
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Ingredients
- 1 x 220g pack Cauldron Organic Beech Smoked Tofu, cut in thin strips
- 1 red pepper
- 2 tbsp olive oil
- 2 tbsp Tamari or soy sauce
- 85g sliced mushrooms
- 3 x 420g cans cannelloni, or haricot beans (including liquid)
- Freshly grated nutmeg
- Ground black pepper
- 1 tsp wholegrain mustard
- 200g fresh spinach, well rinsed
- Pepper
Method
- Pre-heat grill on hot. Grill red pepper until skin begins to blacken. Place in a plastic bag and peel when cool. Cut into strips.
- Heat 1 tbsp oil and stir-fry tofu for 1 minute. Add 1 tbsp tamari and cook until crisp and brown. Remove from the pan and set aside.
- Heat remaining oil and add mushrooms and remaining tamari. Sauté for 2 - 3 minutes. Remove from pan and set aside.
- Empty the can of beans (including liquid) into the pan. Add nutmeg, pepper and mustard. Bring to the boil and simmer for 10 minutes, stirring frequently, to half reduce the liquid.
- Add spinach and red pepper, and cook for a further 3 minutes until the spinach has wilted.
- Serve with hot crisp tofu and mushroom on top.
