• 500g dry beans, presoaked
• 750g firm tofu
• 2 medium onions, diced
• 4 cloves garlic, minced
• 4 medium carrots, diced
• 1 medium red bell pepper, seeded and diced

• 3 tbsp chili powder (ideally chipotle)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tbsp cocoa powder

• 1 can corn
• 2 cans diced tomatoes
• 2/3 cup quinoa
• 1 tsp salt or more to taste
• 2 tsp vinegar (rice or white wine)

Crumble tofu into small pieces, mix with neutral oil and 1 tsp salt, bake on 200 C for 30 minutes, flipping halfway, until the tofu is crispy on the outside but still chewy inside.

In a pressure cooker, saute onions until browned. Mix in garlic, saute a bit more, mix in spices and let them bloom. Add beans, carrot and pepper and add water (to cover and a bit more). Bring up to pressure and cook for 30 minutes.

In the meantime, cook the quinoa. Once beans are done, add tomatoes, corn, salt, and vinegar. Cook through for 5 minutes. Mix in quinoa and tofu crumbles. Adjust seasoning and let rest for at least 20 minutes before serving.