Title: Two Bean Tofu Chili
Categories: Main dish, Vegetarian
Yield: 12 servings
1 1/2 c Black turtle beans
19 oz Tofu
1 sm Can tomato paste, 5 1/2 oz
2 tb Soy sauce
2 tb Dijon mustard
3 ea Garlic cloves, chopped
2 ts Oregano
1/4 c Dry red wine
2 ts Basil
1/2 c Vegetable oil
1 c Onions, chopped
3 ea 28 oz cans tomatoes, undrain
1/4 c Chili powder
1 1/2 tb Cumin
1 cn Red kidney beans, 14 oz
1/2 c Italian parsley, chopped
1/4 c Cilantro, chopped
Salt & pepper, to taste
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"
