Two Bean Tofu Chili
Ingredients| 1 1/2 cup black turtle beans 19 oz tofu 1 small can tomato paste, 5 1/2 oz 2 tbsp soy sauce 2 tbsp dijon mustard 3 each garlic cloves, chopped 2 tsp oregano 1/4 cup dry red wine 2 tsp basil 1/2 cup vegetable oil 1 cup onions, chopped 3 each 28 oz cans tomatoes, undrain 1/4 cup chili powder 1 1/2 tbsp cumin 1 can red kidney beans, 14 oz 1/2 cup italian parsley, chopped 1/4 cup cilantro, chopped 1 salt & pepper, to taste |
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Soak the black beans. Freeze, thaw & squeeze out the tofu, then tear
into pieces. In a mixing bowl, whisk together half the tomato paste,
soy sauce, mustard, garlic, oregano, red wine & basil. Add the tofu &
stir to coat.
In a large pot, saute the tofu mixture in half the oil until the
liquid has been absorbed & the tofu browned. Remove from the heat. In
a small pot, saute the onion in the remaining oil until transparent.
Add to the tofu mixture. Also add the tomatoes, the rest of the
tomato paste, chili powder, cumin, salt & pepper. Also add the black
beans. Simmer on low heat for 30 to 40 minutes until the beans are
tender. Add the kidney beans & cook another 10 minutes. Add parsley
& cilantro & cook for 5 minutes. Check seasonings & serve with
cornbread.
"Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers
Marketing Board"
Servings:
12
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