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Two-Bean Tofu Chili




Source of Recipe


Superior Tofu


List of Ingredients




1 pkg (350g) Superior Organic Extra Firm Tofu
1 1/2 cups dried black turtle beans, rinsed and sorted
1 can (5.5 oz) tomato paste
2 tbsp soy sauce
2 tbsp Dijon mustard
3 cloves garlic, chopped
2 tsp dried oregano
1/4 cup dry red wine
2 tsp dried basil
1/2 cup soybean oil
1 cup chopped onion
3 cans (28 oz each) Italian plum tomatoes, undrained
1/4 cup chili powder
1 1/2 tbsp ground cumin
1 14 oz can red kidney beans
1/2 cup chopped Italian parsley
1/4 cup chopped coriander
salt and pepper to taste

Recipe



Soak the black beans overnight. Freeze, thaw and squeeze out tofu. Crumble tofu by hand or with fork or potato masher. In a mixing bowl, whisk together half the tomato paste, the soy sauce, mustard, garlic, oregano, red wine and basil. Add tofu and stir to coat. In a large pot, sauté the tofu mixture in half of the soybean oil until the liquid is absorbed and the tofu has browned. Remove from heat.

In a small saucepan, sauté the onion in remaining soybean oil until transparent. Add to the tofu mixture. Also add the tomatoes, the rest of the tomato paste, the chili powder, cumin, salt and pepper and black beans. Simmer on low heat for 30-40 minutes until the black beans are tender. Add the red kidney beans and cook 10 more minutes. Add parsley and coriander and cook for 5 more minutes. Check seasoning. Makes 12 servings.

Recipe courtesy Ontario Soybean Growers' Marketing Board, "Tofu: The Miracle Food of the 90's".