Ingredients:
1 (220 g) packages smoked tofu
1 tablespoon sunflower oil
1 onions, diced
1 (420 g) cans vegetarian baked beans
4 tablespoons tomato ketchup
1 tablespoon mild chili sauce ( 1tsp chilli powder)
80 ml water
750 g any potatoes, peeled and cut into chunks
250 g frozen sweetcorn
2 tablespoons milk
25 g butter
75 g cheddar cheese, grated
1 tablespoon chopped fresh parsley
Directions:
Boil potatoes until softened, drain and mash. Add remaining topping ingredients, except grated cheese.
Meanwhile, drain tofu on kitchen paper and grate. Fry onion and tofu in oil for about 5 minutes.
Add beans, ketchup, chilli sauce and water, bring to the boil and simmer for 3 – 5 minutes.
Place tofu mix in an ovenproof dish, top with potato and grated cheese, and bake in a pre-heated oven for 20 minutes (190oC, 375oF, Gas Mark 5).
Serve with crusty bread and seasoned vegetables.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.