Tofu-Chili
Yield
6 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package | tofu |
*
|
| 2 | tablespoons | soy sauce, tamari |
|
| 1 | tablespoon | steak sauce |
*
|
| 2 | tablespoons | vegetable oil |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| 1 ½ | teaspoons | chili powder |
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 | can |
tomatoes
chopped, (1 lb) |
*
|
| 1 | can |
tomato sauce
(15 oz) |
*
|
| 2 | cans |
red kidney beans
red (1 lb) |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Directions
Thaw tofu quickly by placing bag in boiling water.
Rinse with cool water.
(This is because tofu that has been frozen and thawed, can be easily crumbled.)
Take tofu from bag and squeeze to remove excess water.
Shred tofu into small pieces with fork.
In a bowl combine tofu, soy sauce, and steak sauce.
Meanwhile, medium heat a large skillet or a heavy cook-pot.
Add oil sauté garlic and onion; add chili powder, add cumin.
Add tofu mixture to seasoned onions in the pot, and mix well.
Add chopped tomatoes with juice, tomato sauce, and two cans of beans.
Cook 15 to 20 minutes.
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