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@hergaze1004: 당구치는 누나 3 #kpop #그녀의시선 #은밀한취미 #케이팝 #당구치는누나

그녀의 시선
그녀의 시선
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Tuesday 09 December 2025 21:21:27 GMT
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Cheesy, comforting and delicious chilli bean pie 🫘🧀🌶️ Serves 2-3 INGREDIENTS SMOKY TOFU 1 block (280g) extra firm tofu 1 tsp olive oil 1 tsp nutritional yeast 1 tbsp corn flour Pinch of salt and pepper FILLING 1 tsp olive oil 1 onion, diced 1 red bell pepper, diced 1 yellow pepper, diced 1 can chopped tomatoes 1 can kidney beans (with ½ the stock, or add 100ml water) 1 can black beans, drained and rinsed ½ tsp smoked paprika 1/-1 tbsp chipotle paste TOPPING 100g cheddar cheese 2 large sweet potatoes, chopped into small chunks FINISHING TOUCH Optional jalapeno slices and fresh coriander Serve with nachos, avo and a squeeze of lime METHOD: 1. Boil the sweet potato in a pan of water until soft (a knife goes through easily). Drain and mash. Set aside. 2. Meanwhile, pre-heat the oven at 180°C and line a baking sheet with parchment paper. 3. Tear the tofu into small chunks and add to the lined sheet. Coat with 1 tsp olive oil, nutritional yeast, corn flour, salt, pepper and mix well. Bake for around 20 minutes, stirring half way through until golden and crispy. 4. In a large ovenproof pan, add 1 tsp olive oil and saute the onions and pepper for 10 minutes until soft. Add the beans (with ½ stock from the kidney beans, or if you prefer 100ml water), tinned tomatoes, smoked paprika and chipotle paste. Give it a good stir and let simmer for 10 minutes until it thickens slightly. 5. Add the crispy tofu, stir well. Top with the mashed potatoes and cover with grated cheese. Bake in the oven for 10 minutes until the cheese is melted and it’s all golden and bubbly. 6. Top with jalapeno slices and fresh coriander and enjoy! #healthy
Cheesy, comforting and delicious chilli bean pie 🫘🧀🌶️ Serves 2-3 INGREDIENTS SMOKY TOFU 1 block (280g) extra firm tofu 1 tsp olive oil 1 tsp nutritional yeast 1 tbsp corn flour Pinch of salt and pepper FILLING 1 tsp olive oil 1 onion, diced 1 red bell pepper, diced 1 yellow pepper, diced 1 can chopped tomatoes 1 can kidney beans (with ½ the stock, or add 100ml water) 1 can black beans, drained and rinsed ½ tsp smoked paprika 1/-1 tbsp chipotle paste TOPPING 100g cheddar cheese 2 large sweet potatoes, chopped into small chunks FINISHING TOUCH Optional jalapeno slices and fresh coriander Serve with nachos, avo and a squeeze of lime METHOD: 1. Boil the sweet potato in a pan of water until soft (a knife goes through easily). Drain and mash. Set aside. 2. Meanwhile, pre-heat the oven at 180°C and line a baking sheet with parchment paper. 3. Tear the tofu into small chunks and add to the lined sheet. Coat with 1 tsp olive oil, nutritional yeast, corn flour, salt, pepper and mix well. Bake for around 20 minutes, stirring half way through until golden and crispy. 4. In a large ovenproof pan, add 1 tsp olive oil and saute the onions and pepper for 10 minutes until soft. Add the beans (with ½ stock from the kidney beans, or if you prefer 100ml water), tinned tomatoes, smoked paprika and chipotle paste. Give it a good stir and let simmer for 10 minutes until it thickens slightly. 5. Add the crispy tofu, stir well. Top with the mashed potatoes and cover with grated cheese. Bake in the oven for 10 minutes until the cheese is melted and it’s all golden and bubbly. 6. Top with jalapeno slices and fresh coriander and enjoy! #healthy


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