Vegan recipe

Tofu Chilli with Toasted Tortillas

Prep 10 mins
Cook 18 mins
Serves 2

The dish that makes you want to dunk straight in!
Tofu Chilli with Roasted Tortillas, loaded with fresh chilli, drizzled in tomato chilli con carne sauce and topped with homemade guac, jalapenos and a fresh burst of lime!


1 pack of Cauldron Tofu Mince (180g)
1 red onion, finely diced
1 red pepper, finely diced
1 green and 1 red chilli, finely chopped
3 cloves garlic, finely chopped
1 tbsp tomato puree
1 tbsp tamari
400g tin tomatoes (or use passata)
150ml boiling water
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp marjoram

Vegetable stock cube – to be added to the chilli sauce

Serve with:
3 Tortilla Wraps, cut into triangles
1 green chilli, finely sliced
2 tbsp chopped jalapeños
1 avocado, smashed
1 tsp chilli flakes
2 tbsp soured cream (vegan)


  1. Start by adding 1 tbsp of oil to a pot, place on medium heat and add the finely chopped red onion, chillies and pepper and fry for around 5 minutes before adding the minced garlic
  2. After a further 3 minutes of frying, add the tomato puree, tamari, paprika, cumin and marjoram with a splash of water, mix until coated, then add the Cauldron Tofu Mince and stir.
  3. Once the tofu mince has fried for a few minutes in the spices, pour in the tinned tomatoes and boiling water and leave to simmer for around 10 minutes, season generously with salt and pepper and taste test along the way.
  4. Prepare the toppings by slicing the chilli, preparing the jalapeno and smashing the avocado. To create the toasted tortillas, preheat the oven to 180ºC and slice the tortillas into triangles. Spread apart evenly on a baking tray, place in the oven for 5 minutes on each side, or until toasted
  5. Once the chilli is seasoned to preference and created a delicious and thick texture, serve up on top of the baked tortillas and top with the avocado, jalapenos, and drizzle soured cream over the top.
  6. Enjoy!