Lincolnshire Tofu Sausages Tomato and Pepper Cassoulet
Serves 2
30 mins


Main Ingredients
  • 1 pack Clearspot Lincolnshire Tofu Sausages
  • Olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 red pepper
  • 1 red chilli
  • 2 tbsp tomato purée
  • 1 tbsp smoked paprika
  • 1 tin chopped tomatoes
  • 300ml vegetable stock
  • 150g baby spinach
  • 1 tin cannellini beans

To Serve
  • Crusty bread


1. Heat a deep frying pan and add a glug of olive oil.

2. Add the Tofu Sausages and brown on all sides for a couple of minutes. Put to one side.

3. Chop the garlic and onion and add to the pan, cooking until caramelised.

4. Chop the pepper and red chilli and add to the pan, stirring for a couple of minutes.

5. Add the tomato purée and smoked paprika and cook for a couple of minutes stirring every so often.

6. Add the tinned tomatoes and veg stock then add the browned Tofu Sausages.

7. Cook for a couple of minutes until thickened then add the spinach and beans.

8. Cook until the spinach has wilted then season with salt and pepper.

9. Serve the cassoulet with warm crusty bread for dipping.