Tofu, Black Bean and Spinach Stew with Tortilla

I made this on a whim, so didn't really use specific quantities... It was super hearty and delicious.

Serves 3

Ingredients:

• tablespoon of olive oil
• 1 block of firm tofu, cut into little cubes (about 1cm square)
• approx. 1 cub dry black beans, which you have soaked overnight in water
• 3 large cloves garlic
• 1 large onion
• 1 heaped teaspoon of powdered chipotle chilli
• 1 teaspoon paprika
• 1 teaspoon dried coriander seed powder
• half a teaspoon of cumin
• vege stock (fresh or cubes added to water)
• generous handful of spinach

To serve:

• wholemeal tortilla wraps (or lebanese bread or mountain bread)
• cumin
• olive oil
• goats cheese (or sour cream)
• parsley

1. In case you missed it above, black beans must be soaked overnight.

2. Chop garlic and onion and fry in olive oil til softened but not browned

3. Add spices and tofu cubes and fry a little longer

4. Rinse black beans in a sieve and add to pot. Cover with vege stock and bring to the boil.

5. Slow boil for several hours. I cooked mine about 3 hours on a slow boil. If you have a slow cooker you could use that. I don't so I just used a little pan. You will need to check it regularly and add water as it evaporates so it doesn't burn.

6. Just before eating, add spinach leaves and stir to wilt.

7. Rub olive oil into tortilla and dust with cumin, salt and pepper. Place under a hot grill and toast til browning. When you first pull them out they will be soft - you can fold or shape them and then they will harden in the pretty shape as they cool a little.

8. Serve soup with a dollop of goats cheese (or feta, or sour cream or nothing if you are vegan), chopped parsley and the tortilla.

Note: This would be delicious with mushrooms I think. Just a thought!