Veggie Chili

Asian Tofu recipes

2 lbs. firm tofu, frozen 1 lg. onion, diced 2 cloves garlic 2 Tbsp. vegetable oil 4 c. canned kidney beans 3 c. tomatoes 1-3 Tbsp. chili powder 1 tsp. cumin 1 Tbsp. vinegar 1 tsp. sugar 1/2 tsp. salt 1/4 tsp. black pepper Cayenne/Tobasco to taste freeze tofu by draining, store in ziplock.

Vegetarians love chili too - this comes together quickly, so invite some veggie types over for the big game. Yield: 8 servings Thaw tofu, press out water, crumble. Sauté onion, and minced garlic in oil until the onions are transparent. Add crumbled tofu, sauté 3 min. Transfer tofu-onion mixture to a large stockpot and stir in beans and tomatoes. Add spices: chili powder, cumin, sugar, salt, and pepper. Stir in vinegar. Simmer 1 hour to allow flavors to blend. Before serving, add your favorite hot sauce to taste.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday February 22nd, 2008