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Published on December 07, 2016

Tofu chili recipe

Makes 6 servings

Ingredients

  • 1 lb. extra-firm tofu
  • 1 Tbsp. extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 oz. mushrooms, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 Tbsp. chili powder
  • 2 tsp. cocoa powder
  • 2 tsp. oregano
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 (15 oz.) can red kidney beans, drained and rinsed
  • 1 (15 oz.) can white kidney beans, drained and rinsed
  • 2 (15 oz.) cans fire-roasted diced tomatoes

Preparation

Drain tofu and press liquid out by placing tofu between layers of paper towels with a heavy object on top—stacked dishes, heavy books, heavy cutting board, etc.

Heat olive oil in a medium pot over medium heat. Add onion and garlic and saute for 5 minutes. Add mushrooms and peppers and saute for another 5 minutes.

Crumble tofu and add to pot. Add all the spices to the pot. Saute tofu in spices for another 5 minutes. Add beans and tomatoes, stirring to combine. Bring to a boil, then cover and simmer on low for about an hour, allowing flavors to meld together.

Nutrition analysis per serving: 305 calories, 8 g fat, 19 g protein, 41 g carbohydrate, 15 g fiber, 859 mg sodium

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