YIELD: Makes 8 servings


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


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.

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