• 300-400 g tofu 
• 2 tablespoons dark soy sauce
• 1 tablespoon oil

Step 1: minced tofu

• Wash the tofu once with cold water and then pat it dry.
• In a bowl, simply crumble the tofu with your hands.
• Then you have to season the tofu with 1 tablespoon oil and 2 tablespoons dark soy sauce and mix well (TIP: Works great with your hands).
• Now spread the mixture on a baking tray covered with baking paper.
• Put it into the NOT preheated oven and bake at 150 degrees for 10 minutes.
• Take out the tray for a short time and mash everything with a fork and bake it again for 10 min. Now set aside the finished miced tofu.

Step 2: Chili spice mixture and preparations.

• Add one tsp each of smoked paprika, cumin, coriander seeds, sugar, and 2 tsp salt, ½ tsp pepper as well as cayenne pepper and a pinch of cinnamon and set aside.
• Finely dice the onion, set aside, and remove the skin from one clove of garlic.
• Drain the kidney beans and corn in a colander and rinse once with cold water if necessary.

Step 3: Off you go!

• In a saucepan, heat the 2 tablespoons of oil over high heat and then add the diced onions. When they are translucent, add your soy mince and a clove of garlic and sauté briefly (max. 1 min.).
• Then add the spice mixture and mix it all together. Add the 100 ml of coffee.
• Immediately after that you can add the tomatoes and the 400 ml of water.
• Add 2 tablespoons of tomato paste and bring to a boil.
• Then turn the heat down to low and add the corn and kidney beans and simmer for 15 minutes. Stir from time to time.
• After 15 minutes you can season your chili with salt and cayenne pepper if needed.

Serve with pasta, rice or ciabatta.

Enjoy your meal!