Monday, April 4, 2011

Chili Con Tofu

Chili Con Tofu is an american way of life, for the most part.  You're probably thinking "But it has tofu not carne?????"  But it is all in the spices and veggies!!!  Oh, and in freezing the tofu.  When you freeze the tofu, it changes the texture.  I prefer to freeze it in the water to make the tofu even spongier to absorb the spices.  It crumbles unbelievably well too.  I have fooled meat eaters with this one.  I hope you enjoy it as much as I do!

Chili Con Tofu

1T Olive oil
1 Large yellow onion, diced
2T Garlic, minced
1 1/2t Chili Powder (or more to taste)
15oz tofu, frozen then defrosted with excess water squeezed out
1 Red pepper, diced
1 Yellow pepper, diced
1 Green pepper, diced
15oz Kidney beans, drained opt
15oz Black Beans, drained opt
3 Tomatoes, fresh diced
14.5oz Tomatoes, diced canned
5oz Tomato paste
1t Chipotle peppers in adobo sauce
14oz tomato puree
1c frozen corn

Heat Olive oil in quart saucepan med high heat.  Sauté onion for 2 minutes, add garlic and continue sautéing for an additional 2 minutes until slightly soft.  Add 1t chili powder into onion and garlic and combine, sauté for an additional minute.  Crumble tofu into various size chunks saucepan and mix. Add additional 1/2t of Chili powder.  Stir and cook for 3 to 5 minutes.  Add 3 peppers.  Stir.  Add kidney beans, tomatoes, and tomato paste.  Mix thoroughly.  Add 14oz tomato puree and stir.   Add corn and stir.  Cover and let simmer on med low heat for 30 min.

Serve with homemade baked tortillas. 

Prep Time: 10 min, Overnight if you freeze the tofu
Cook Time: 40 min
Difficulty level: Easy

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