Friday, January 11, 2008

Chili Con Tofu with Beans

8-10 servings

This is loosely adapted from a recipe with the same name in Tofu Cookery by Louise Hagler (1982 edition).

Have ready

5 cups cooked pinto beans (reserve cooking water/liquid in can)

Freeze, thaw, squeeze out water and tear into bite size pieces

2 pounds tofu

Whip together in a mixing bowl:

¼ c soy sauce
1-½ T tomato paste
2 T peanut butter
½ T onion powder
¼ t garlic powder
½ c water
2 T canola or olive oil

Add this to the frozen tofu pieces and mix until all are evenly coated. Then fry the seasoned tofu in

2T canola or olive oil

over medium heat until all liquid is absorbed and tofu is well browned.

In another pan, sauté until onions are transparent

2 T canola or olive oil
1 large green pepper, diced
2 large onions, diced
3 cloves garlic, minced

Add these and the browned tofu to the cooked beans in a cooking pot, along with:

1 T sugar
4 T cider or wine vinegar
1 quart canned tomatoes
3 T chili powder (more or less depending on hotness of chili and hotness desired)
2 t cumin

M
ix and then add reserved liquid and additional water, if necessary,  to cover.

Bring to a simmer and serve.

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