Who says you need meat in a filling and hearty "bowl of red"? That's what chili traditionalists call it. Nasoya tofu got this recipe from Maribeth Abrams at deliciousadventures.com, and we trust Nasoya for top tofu recipes!
Ingredients:
- 1 package Nasoya firm or extra-firm tofu
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt and sugar
- 1 cup fresh kale, chopped
- 1 tablespoon olive oil
- 1 onion, red bell pepper, and carrot, chopped
- 2 garlic cloves minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup sliced black olives (optional)
Steps/Methods:
In a medium bowl, mix together the chili powder, cumin, paprika, oregano, salt, and sugar and set aside. Crumble the tofu into the bowl of spices and stir until the tofu is thoroughly coated with the spices. Set aside.
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrot, and garlic and cook, stirring, for 5 minutes. Add the red bell pepper and cook, stirring for 5 minutes. Add the reserved tofu and cook, stirring for 5 minutes. Add the tomatoes, black beans, kale, and olives if using.
Bring to a boil, reduce heat, and simmer until the kale is tender, 2 to 7 minutes-the cooking time will take longer if you use fresh rather than frozen kale. Season to taste and serve.
Additional Tips:
- 1 package Nasoya firm or extra-firm tofu
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt and sugar
- 1 cup fresh kale, chopped
- 1 tablespoon olive oil
- 1 onion, red bell pepper, and carrot, chopped
- 2 garlic cloves minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup sliced black olives (optional)
