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Tofu-Chili

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Yield

6 servings

Prep

20 min

Cook

20 min

Ready

40 min

Ingredients

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 138 34% 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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