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Tofu Chili
Maggie Montgomery
Ingredients
8 ounces tempeh, firm tofu, or rehydrated TVP chunks*
Marinade:
2 tablespoons soy sauce
2 tablespoons water
1/4 teaspoon garlic powder or 1 clove crushed garlic
1/2 teaspoon onion powder
1 tablespoon sesame oil
1 green pepper, chopped
1 onion, chopped
2 tablespoons olive oil
1/2 teaspoon oregano
1 teaspoon ground mustard
1 tablespoon cumin
1/2 tablespoon chili powder
1/4 teaspoon black pepper
2 tablespoons soy sauce
Water, as needed
1 fresh tomato, chopped
1 can (28 ounces) whole peeled tomatoes, including juice
1 can (15 ounces) kidney beans
Directions
Combine the soy sauce, water, garlic powder, onion powder and sesame oil in a bowl. Marinate the tofu or tempeh pieces in the marinade for at least 30 minutes. (Overnight in the refrigerator is fine.) Cook the onions and green pepper in the oil slowly, until soft. Add the oregano, ground mustard, cumin, chili powder, black pepper and the 2 tablespoons soy sauce, and a little water if needed. Cook for about five minutes. Add the tofu/tempeh, the marinade, the tomatoes and the beans. Heat through.
Suggestions
*Firm, chewy tofu, rehydrated TVP or tempeh works best. Soft tofu will NOT work. The chili will be mushy.