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Tofu-Chili

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 package tofu
* Camera
2 tablespoons soy sauce, tamari
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1 tablespoon steak sauce
* Camera
2 tablespoons vegetable oil
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1 teaspoon garlic
minced
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1 each onions
chopped
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1 ½ teaspoons chili powder
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1 ½ teaspoons cumin
ground
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1 can tomatoes
chopped, (1 lb)
* Camera
1 can tomato sauce
(15 oz)
* Camera
2 cans red kidney beans
red (1 lb)
* Camera

Ingredients

Amount Measure Ingredient Features
1 package tofu
* Camera
3E+1 ml soy sauce, tamari
Camera
15 ml steak sauce
* Camera
3E+1 ml vegetable oil
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5 ml garlic
minced
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1 each onions
chopped
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7.5 ml chili powder
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7.5 ml cumin
ground
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1 can tomatoes
chopped, (1 lb)
* Camera
1 can tomato sauce
(15 oz)
* Camera
2 cans red kidney beans
red (1 lb)
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 13834% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 564mg 24%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 6% Vitamin C 14%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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