YIELD: Makes 8 servings
INGREDIENTS
1 package (15 oz.) – firm tofu
1 T – vegetable oil
1 cup – chopped onion
3/4 cup – chopped green bell pepper
2 cloves – garlic, finely chopped
2 T – chili powder
1 tsp. – ground cumin
1 tsp. – salt
1/2 tsp. – dried oregano
1/2 tsp. – crushed red pepper flakes
1 can (28 oz.) – diced tomatoes, undrained
1 can (15-1/2 oz.) – red kidney beans, undrained
1 can (8 oz.) – tomato sauce
1/4 cup – honey
2 T – red wine vinegar
DIRECTIONS
Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid.
In large saucepan or dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.