2 cups mashed firm tofu
2 tbsp vegetable oil
1 tbsp minced garlic
1 medium onion, chopped
¼ cup small diced green bell pepper
¼ cup small diced red bell pepper
½ cup canned diced tomatoes with juice
1 sachet MAGGI MAGIC SARAP 8g
½ tsp chili powder
1 tsp cumin
1 tsp oregano
2 bay leaf, crumpled
1 tbsp MAGGI Savor, Classic
Sugar, salt and pepper to taste
1 tbsp tomato paste
¼ cup water
1 cup canned red kidney beans
½ cup NESTLÉ All Purpose Cream soured with
1 tbsp calamansi juice
¼ cup grated cheddar cheese
Put tofu inside the microwave for 2 minutes to squeeze out water. Drain tofu and set aside.
Heat vegetable oil. Add garlic, onion and tofu. Stir-fry tofu until completely dry.
Add bell peppers and diced tomatoes. Season with MAGGI MAGIC SARAP, chili powder, cumin, oregano, bay leaf, MAGGI Savor, sugar, salt and pepper.
Put tomato paste then add water. Cook for another 2 minutes then stir-in red beans. Remove from heat.
To assemble: Arrange a platter of tortilla shells, drizzle with soured cream and top with the prepared chili tofu-beans. Sprinkle with grated cheddar cheese.
Carbohydrates: 348 g
Protein: 6 g
Fats: 7 g
Calories: 126 kcal