Chili Con Tofu
Summary
| Yield | |
|---|---|
| Prep Time | 5 minutes |
Description
This American-style chili with tomato broth is a favorite treat.
Ingredients
Instructions
Have ready:
|
4
|
Cups (about)
|
Cooked pinto beans, drained and reserved
|
|
1
|
Cup
|
Reserved bean broth or water
|
Stir together in a bowl:
|
½
|
Pound
|
Firm Tofu, crumbled
|
|
½
|
Teaspoon
|
Garlic powder
|
|
½
|
Teaspoon
|
Gebhardt’s chili powder
|
|
1
|
Teaspoon
|
Salt
|
|
1
|
Tablespoon
|
Worcestershire sauce (no anchovies), optional
|
Mix together well.
Sauté together until the tofu is browned:
|
2
|
Tablespoons
|
Oil
|
|
1
|
Small
|
Onion, diced
|
|
2
|
Cloves
|
Garlic, minced
|
|
The
|
|
Tofu Mixture
|
Bring to a boil in a saucepan:
|
1
|
(8 oz.) Can
|
Tomato sauce
|
|
1
|
Cup
|
Bean broth
|
|
½
|
Cup
|
Water
|
|
|
Pinch
|
Black pepper
|
|
1
|
Tablespoon
|
Gebhardt’s chili powder
|
|
1
|
Teaspoon
|
Fresh cumin seeds, dry toasted and ground
|
Notes
Add the cooked pinto beans and the browned tofu. When thoroughly heated, serve with crackers.
Note: I cooked 2 cups dried Pinto beans and added all the beans to the pot, without the extra bean juice. This makes a large pot to feed a family of bean eaters.
(1 vote)
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