1/2 tsp extra-virgin olive oil
1 small yellow onion, chopped
340g extra-firm tofu, cut into small pieces
2 cans of diced tomatoes with no added salt
1 can of chili beans, rinsed and drained
1 can of black beans, rinsed and drained
3 tbsp chili powder
1 tbsp oregano
1 tbsp chopped fresh coriander
1. In a soup pan, heat the olive oil over a medium heat. Add the onions and saute until soft and translucent, about 6 minutes.
2. Add the tofu, tomatoes, beans, chili powder and oregano. Bring to the boil. Reduce the heat and simmer for at least 30 minutes.
3. Remove from the heat and stir in coriander.
4. Ladle into individual bowls and serve immediately.