Chili Con Tofu

Summary

Yield8
Prep Time5 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.