Difference between revisions of "Tofu Chili"
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* 2 teaspoons [[cumin]] | * 2 teaspoons [[cumin]] | ||
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Cut [[tofu]] into bite-size pieces and freeze overnight. | Cut [[tofu]] into bite-size pieces and freeze overnight. | ||
Latest revision as of 15:59, 11 July 2012
Description
Ingredients
- 5 cups cooked pinto beans
- 2 pounds frozen tofu
- 1/4 cup soy sauce (tamari)
- 1 1/2 tablespoons tomato paste
- 3 tablespoons corn oil
- 1/2 teaspoon garlic powder
- 1/2 cup liquid (water or bean cooking liquid)
- 1 1/2 tablespoons oil
- 1 medium green pepper, diced
- 2 large onions, diced
- 3 cloves garlic, minced
- 1 tablespoon sea salt
- 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
Procedures
Cut tofu into bite-size pieces and freeze overnight.
The next day, thaw tofu for about 1 hour.
Mix soy sauce, tomato paste, corn oil, garlic powder and liquid and add thawed tofu; heat in a skillet.
In a separate skillet, sauté 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 for 20 to 40 minutes.
