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Two Bean Tofu Chili main dish, chili, beans, vegetarian, canadian 1 1/2 cup black turtle beans 19 oz tofu 1 small can tomato paste, 5 1/2 oz 2 tablespoon soy sauce 2 tablespoon dijon mustard 3 garlic cloves, chopped 2 teaspoon oregano 1/4 cup dry red wine 2 teaspoon basil 1/2 cup vegetable oil 1 cup onions, chopped 3 28 oz cans tomatoes, undrain 1/4 cup chili powder 1 1/2 tablespoon cumin 1 can red kidney beans, 14 oz 1/2 cup italian parsley, chopped 1/4 cup cilantro, chopped 1 salt & pepper, to taste Soak the black beans. - Freeze, thaw & squeeze out the tofu, then tear into pieces. In a mixing bowl, whisk together half the tomato paste, soy sauce, mustard, garlic, oregano, red wine & basil. Add the tofu & stir to coat. In a large pot, saute the tofu mixture in half the oil until the liquid has been absorbed & the tofu browned. Remove from the heat. In a small pot, saute the onion in the remaining oil until transparent. Add to the tofu mixture. Also add the tomatoes, the rest of the tomato paste, chili powder, cumin, salt & pepper. Also add the black beans. Simmer on low heat for 30 to 40 minutes until the beans are tender. Add the kidney beans & cook another 10 minutes. Add parsley & cilantro & cook for 5 minutes. Check seasonings & serve with cornbread. "Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers Marketing Board" Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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