This recipe is for those days when you have zero time and 100 hunger. You barely need to prep anything, can use up extra bits of stuff, and it’s one pot! It also makes a lot, so you’ll be good for a few days, and it’s perfect for cool fall nights.
2 cans beans of choice- I used 1 can pinto and 1 can kidney- drained and rinsed
2 14-oz cans fire roasted diced tomatoes
1 jar roasted red pepper strips, drained
Dregs of whatever tomato sauce you might have in your fridge (optional)
2 tbsp tomato paste
1 14-oz block extra firm tofu, drained and pressed if you have time; if not NBD, just squeeze some water out between paper towels
1 tbsp smoked paprika (less if you’re not a fan of smoky flavor)
1 tbsp garlic powder (fresh garlic if you want, chopped)
1 tbsp onion powder (fresh onion if you want, chopped)
2 tbsp tamari (or just regular salt if you don’t have tamari)
1. Add everything to a big pot and heat it up. That’s literally it! You can simmer for 20 minutes or so to add depth of flavor, add whatever fresh veggies you like, and top with coconut yogurt and avocado. Voilá!