3vegan sausages(I used Linda McCartney's veggie sausages)
350gtofuI used firm silken tofu
1canbeans in tomato sauce
2scallionsa.k.a. spring onions
Seasoning: Cajun spice mix, salt, black pepper, garlic powder, paprika
Pre-heat oven to 180°C / 356°F (fan oven). Place sausages and cherry tomatoes on a baking tray. Season tomatoes with salt, black pepper and a tiny drizzle of olive oil (optional). Bake both for 15 minutes.
In the meantime, steam kale over a boiling pan of water (or just boil). Steaming is the healthier option as some of the nutrients might leak into water. Make sure to season it with a generous pinch of salt.
Drain and press the tofu to remove all water. Heat up a non-stick pan and crumble up the tofu. Add plenty of seasoning – generous amounts of Cajun spice, black pepper and garlic. Add paprika powder and salt to taste. Gently cook on medium heat for approx. 10 minutes.
In a separate pan warm up your beans in tomato sauce.
Serve with chopped up spring onions and chickpeas. Don’t forget to check out my recipe for the most delicious Cajun spiced chickpeas.