Todd’s Blog

Ellen likes tofu, and for a vegetarian like her it’s a good source of protein. I don’t dislike it, but find it essentially tasteless, so prefer to have it in a dish like this with lots of flavor. I don’t think this recipe is as good as our Vegetarian Chili, but it’s a lot quicker, and it solves the problem of what to do with a half package of tofu, if, say, you’ve recently made Chinese Noodles with Broccoli.

TOFU CHILI

4 ounces of extra-firm tofu, in small cubes, drained and dried
2 cloves garlic, minced
1 small onion, chopped
2 teaspoons chili powder
1 tablespoon ground cumin
1 tablespoon olive oil

2 tablespoons Worcestershire sauce
15 ounce can tomato sauce (tomato puree)
16 ounce can red kidney beans, drained and rinsed
1/4 teaspoon salt, or to taste
Dash of cayenne pepper or Tabasco sauce if you like your chili spicy

Saute the onion in the olive oil over medium heat until the onion just begins to brown. Add garlic, chili powder, cumin and tofu, stir well, and saute for another two minutes. Add remaining ingredients, stir until it starts to blup, then reduce heat and simmer about 15 minutes.

Serve over freshly-cooked rice with a side salad or green vegetable such as asparagus.