Chili Con Tofu 8

 

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