Tofu Chili

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Ingredients:
14
Serves:
10
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ingredients

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directions

  • Cut tofu in bite-size pieces and freeze overnight. Thaw out the next day (about 1 hour). Mix soy sauce, tomato paste, corn oil, garlic powder and liquid and add thawed tofu; heat up in a skillet. In a separate skillet, saute green pepper, onions and garlic in oil until onions turn clear.
  • Put all ingredients in a pot and simmer together.
  • You may have to add more liquid.
  • Cook 20 to 40 minutes.

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Reviews

  1. I tried this was not overly impressed unless you are partial vegetarian
     
  2. This was okay, I ended up adding more spice and some salsa with water for the extra liquid because it was a little bland and I used some black beans and red kidney beans instead of all pinto beans. I served this in tortilla bowls.
     
  3. This was a great recipe. Freezing the tofu changed the texture (in a good way!) very slightly. The flavor combinations were great! I skipped the green pepper and used canned corn instead. I added the corn juice as the "extra liquid", and it mixed nicely with the other flavors. This was a great recipe. Thanks so much!
     
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Tweaks

  1. This was okay, I ended up adding more spice and some salsa with water for the extra liquid because it was a little bland and I used some black beans and red kidney beans instead of all pinto beans. I served this in tortilla bowls.
     
  2. This was a great recipe. Freezing the tofu changed the texture (in a good way!) very slightly. The flavor combinations were great! I skipped the green pepper and used canned corn instead. I added the corn juice as the "extra liquid", and it mixed nicely with the other flavors. This was a great recipe. Thanks so much!
     

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