Tofu Chili
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 1182.95 ml pinto beans, cooked
- 907.18 g frozen tofu
- 59.14 ml soy sauce (tamari)
- 22.18 ml tomato paste
- 44.37 ml corn oil
- 2.46 ml garlic powder
- 118.29 ml water
- 22.18 ml oil
- 1 medium green pepper, diced
- 2 large onions, diced
- 3 clove garlic, minced
- 14.79 ml sea salt
- 22.18 ml chili powder
- 9.85 ml cumin
directions
- Cut tofu in bite-size pieces and freeze overnight. Thaw out the next day (about 1 hour). Mix soy sauce, tomato paste, corn oil, garlic powder and liquid and add thawed tofu; heat up in a skillet. In a separate skillet, saute green pepper, onions and garlic in oil until onions turn clear.
- Put all ingredients in a pot and simmer together.
- You may have to add more liquid.
- Cook 20 to 40 minutes.
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Reviews
-
This was a great recipe. Freezing the tofu changed the texture (in a good way!) very slightly. The flavor combinations were great! I skipped the green pepper and used canned corn instead. I added the corn juice as the "extra liquid", and it mixed nicely with the other flavors. This was a great recipe. Thanks so much!
Tweaks
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This was a great recipe. Freezing the tofu changed the texture (in a good way!) very slightly. The flavor combinations were great! I skipped the green pepper and used canned corn instead. I added the corn juice as the "extra liquid", and it mixed nicely with the other flavors. This was a great recipe. Thanks so much!