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Tofu Chili

Ingredients
 

1 package tofu
2 tbsp soy sauce
1 tbsp a-1 sauce
2 tbsp oil
1 tsp garlic, minced
1 onion, chopped
1 1/2 tsp chili powder
1 1/2 tsp cumin, ground
1 can tomatoes, chopped (1 lb)
1 can tomato sauce (15 oz)
2 can kidney beans, red (1 lb)



 
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Preparation
 
Thaw tofu quickly by placing bag in boiling water. Rinse with cool
water. (This is because tofu that has been frozen and thawed, can be
easily crumbled.) Take tofu from bag and squeeze to remove excess
water. Shred tofu into small pieces with fork. In a bowl combine
tofu, soy sauce, and A-1 sauce. Meanwhile, medium heat a large
skillet or a heavy cook-pot. Add oil saute garlic and onion; add
chili powder, add cumin. Add tofu mixture to seasoned onions in the
pot, and mix well. Add chopped tomatoes with juice, tomato sauce, and
two cans of beans. Cook 15-20 minutes.

From: The Best Little Tofu Cookbook from Marjon by Marcia Miller

 

 
Servings:
6


 

 

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