Receta Tofu & Bean Chili
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Tofu & Bean Chili
I know what you're thinking. Why would I
put tofu in chili? Just make vegetarian chili with beans. I could, you could,
it would be delicious too! But the tofu adds something to the chili. But, this
chili is the best the next day. Don't get me wrong, it's really good (to
everyone who tried it at least) the day it's made. But the next day? The tofu
sort of becomes part of the chili and it's not as prominent. I did do something
different though. I froze the tofu first to get a different texture.
Freezing the tofu before you use it
allows you to "crumble" it after you thaw it. I personally forgot to
take it out of the freezer so I ended up microwaving it to thaw it enough so I
could cut it into tiny cubes (but don't tell anyone). It will be easier if you
remember to thaw it, maybe take it out of the freezer the day before and throw
it in the refrigerator. It changes the texture of the tofu. Instead of a creamy
and slightly gelatinous texture (if you will) it has almost air bubbles in it
and when you crumble it then it becomes slightly more "meaty", dare I
say it. But that's what I mean when I say the second day it all blends together
and is so good I ate two small containers. My husband was lucky he took some
for lunch that day or he may not have gotten any more.
If you're not feeling the tofu then of
course you could just add mushrooms or "meat" crumbles or more beans.
Whatever makes you happy, you're the one who will be eating it. This? This
makes me happy although I would also be just as satisfied with the
alternatives, I'm sure.
I made some basic cornbread muffins with
some cheddar baked in to serve with the chili. I love cornbread with my chili.
Yum! I also forgot to add cilantro the top of the sour cream. You should
though, if you like cilantro. It's usually pretty busy around here during
much as we did!
Tofu & Bean Chili
Makes 4-6 servings
Ingredients:
- - 7 ounces firm tofu, drained (1/2 package)
- - 1 ½ teaspoons cumin, divided
- - 1 ½ tablespoons soy sauce
- - 2 teaspoons canola oil
- - 1 ¼ cups chopped onion
- - 1 ½ tablespoons tomato paste
- - 1 ½ tablespoons chili powder
- - 1 teaspoon cayenne, if desired
- - ½ teaspoon black pepper
- - ¼ teaspoon salt
- - 3 garlic cloves, minced
- - 1 ½ cups water
- - 1 (15 ounce) can pinto beans
- - 1 (15 ounce) can black beans
- - 1 (14.5 ounce) can diced tomatoes, undrained
- - ½ teaspoon cider vinegar
- - ¼ cup fresh cilantro, chopped
- - ¼ cup lowfat sour cream
Directions:
1. In a large pot over medium-high heat cook tofu and
¾ teaspoon of the cumin for about 3 minutes. Add the soy sauce, stir, then cook
for 1 minute. Remove the tofu from the pan and set aside.
2. Add the canola oil to the same pan, then add the
remaining ¾ teaspoon cumin and onion. Saute the onions for 4 minutes or until
softened slightly. Add the tofu back to the pan with the tomato paste, chili
powder, cayenne, black pepper, salt, and garlic. Stir the mixture, then add
water, the beans, and the tomatoes. Bring the mixture to a boil then cover, and
reduce heat to medium-low. Simmer for 30 minutes, then stir in the vinegar.
Serve the chili in bowls topped with sour cream and cilantro.
Recipe adapted from Cooking Light
magazine - December 1999
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