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Two-Bean Tofu Chili
12 Servings
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Two-Bean Tofu Chili Ingredients
1 1/2 c Black turtle
beans
1/2 c
Vegetable oil
19 oz
Tofu
1 c
Onion
s, chopped
1 sm Can
tomato
paste, 5 1/2 oz
3 28 oz cans
tomato
es, undrain
2 tb
Soy sauce
1/4 c
Chili powder
2 tb
Dijon mustard
1 1/2 tb
Cumin
3
Garlic
cloves, chopped
1 cn Red kidney
beans
, 14 oz
2 ts
Oregano
1/2 c Italian
parsley
, chopped
1/4 c Dry
red wine
1/4 c
Cilantro
, chopped
2 ts
Basil
Salt &
pepper
, to taste
Instructions for Two-Bean Tofu Chili
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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
Main Ingredient:
Tofu
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Basil
Beans
Chili Powder
Cilantro
Cumin
Dijon Mustard
Garlic
Onion
Oregano
Parsley
Red Wine
Soy Sauce
Tofu
Tomato
Vegetable oil
Main dishes
Vegetarian
Cilantro
Basil
Bean
Garlic
Mustard
Onion
Oregano
Parsley
Soy Sauce
Tomato
Wine
Red wine
Tofu
Dinner
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