Tofu Chili

Posted by: admin in: ● November 14, 2010

I’ve wanted to cook with tofu for a long time. I buy the tofu, and it sits in my fridge for weeks. Months. And then I realize its expired and I throw it out. I’ve done this at least 3 or 4 times. No more my friends! I just cooked my first successful tofu dish, check it out, courtesy of Whole Foods with a little magic from Yum Yoga:

1 (14-ounce) package extra-firm tofu, drained
2 tablespoons extra virgin olive oil
1 large green bell pepper, cored, seeded and chopped
1 large yellow onion, chopped
1 small jalapeño, stemmed, seeded and finely chopped (optional)
2 cups fresh or frozen corn
1 1/2 cups gluten-free vegetable broth or water
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with their liquid
1 (14-ounce) can tomato sauce
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
Salt and pepper to taste

Place block of tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside.

Heat oil in a large Dutch oven or soup pot over medium high heat. Add pepper, onion, jalapeño and corn and saute for 5 minutes. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin, salt and pepper and stir well. Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes. Add some freshly chopped cilantro and ladle chili into bowls and serve. Excellent on brown rice or by itself!


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