Heat the oil in a large frying pan over a low heat
Add the red onion and garlic.
Stir in the ground coriander, cumin, turmeric and chipotle and cook for another minute or two, stirring often.
Add the grated carrots, red pepper and chopped tomatoes. Cook for about 5 more minutes until the vegetables are soft and most of the liquid from the tomatoes has evaporated.
Drain the tofu and give it a good squeeze over the sink to get rid of any excess liquid then use your hands to crumble it into pieces.
Add it to the frying pan along with the nutritional yeast, sweetcorn, kidney beans, vegetable stock mixture tomatoes puree and some salt and pepper.
Cook for about 8 minutes, stirring often, until everything is heated through.
Taste and add more seasoning and spices as required, then serve on sweet potatoes. Decorate it with spring onions and fresh parsley.