Tofu ChiliFrom Whole Foods Market
Tofu works well in chili, absorbing flavors and mimicking the texture of meat. Add a small jalapeño pepper to spice it up a bit. Serve chili piping hot in bowls, over steamed brown rice, if you like.
1 (14-ounce) package extra-firm tofu, drained
2 tablespoons extra virgin olive oil
1 large green bell pepper, cored, seeded and chopped
1 large yellow onion, chopped
1 small jalapeño, stemmed, seeded and finely chopped (optional)
2 cups fresh or frozen corn
1 1/2 cups gluten-free vegetable broth or water
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with their liquid
1 (14-ounce) can tomato sauce
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
Salt or gluten-free tamari to taste
Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside.
Heat oil in a large Dutch oven or soup pot over medium high heat. Add pepper, onion, jalapeño and corn and cook for 5 minutes. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt or tamari and stir well. Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes. Ladle chili into bowls and serve.