"When the going gets weird, the weird turn pro." Hunter S. Thompson

Oven-baked tofu chilli

Serves six

Ingredients

• 2 brown onions, peeled and roughly chopped
• 3 red peppers, pith and seeds discarded, cut into chunks
• 280g extra-firm tofu
• 6 garlic cloves, peeled and crushed
• 140ml oil
• 3.5 tbsp chipotle paste
• 1 tsp dried oregano
• 1 tbsp ground cumin
• 2 tsp ground cinnamon
• 500ml passata
• 2 tbsp white miso paste
• 2 x 400g tin of pulses (e.g. chick peas and black beans), drained
• 10g fresh coriander, leaves picked and shredded

Method

1. Heat the oven to 210C (190C fan)/gas 6.4. Working in batches and one ingredient at a time, pulse the onions, peppers and tofu in a food processor to mince-sized pieces, then tip them into a large oven tray. Add the garlic, oil, salt, chipotle, oregano and spices to the tray, mix well, then pop into the oven for 30 minutes.
2. After 30 minutes, stir the passata into the tray, then return it to the oven for another 30 minutes.
3. Meanwhile, put the miso in a jug , pour over 500ml just-boiled water and stir to dissolve.
4. After the chilli has had another 30 minutes (i.e. after an hour total), stir in the drained pulses, put in the stock and return to the oven for a final 30 minutes, or until the chilli is rich, dark and bubbling.
5. To serve, transfer the chilli to a serving bowl and scatter over the shredded coriander.
6. Serve with rice and guacamole.