Vegetarian Tofu Chili

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	255255 cal
pro	14 g14g pro
total fat	10 g10g total fat
sat. fat	1 g1g sat. fat
carb	34 g34g carb
fibre	9 g9g fibre
chol	0 mg0mg chol
sodium	970 mg970mg sodium
% RDI:	-
calcium	1616 calcium
iron	2828 iron
vit A	6161 vit A
vit C	5050 vit C
folate	3939 folate

More great recipes from this menu:

This is a great way to introduce tofu to skeptical family members. Extra-firm tofu cubes don't fall apart when you fry them. You can top each serving with grated Monterey Jack cheese, chopped green onions and sour cream and serve with a green salad and corn bread.

Ingredients

1 pkg (350 g) extra-firm tofu 1 1pkg (350 g) pkg (350 g)extra-firm tofu
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 large onion , chopped1 1large oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
2 tbsp chili powder 2 2tbsp tbspchili powder
1 tsp dried oregano 1 1tsp tspdried oregano
1 tsp ground cumin 1 1tsp tspground cumin
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
1 1can (29 oz/540 mL) can (29 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
2 cups vegetable stock 2 2cups cupsvegetable stock
1 cup finely grated carrot 1 1cup cupfinely grated carrot
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 cup corn kernels 1 1cup cupcorn kernels
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
2 tbsp lemon juice 2 2tbsp tbsplemon juice

Preparation

Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. In nonstick skillet, heat 4 tsp (20 mL) of the oil over medium-high heat; fry tofu, in batches and turning occasionally, until golden, about 5 minutes. With slotted spoon, transfer to paper towel–lined plate.

Meanwhile, in large Dutch oven, heat remaining oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 4 minutes. Add chili powder, oregano, cumin, salt and pepper; cook, stirring frequently, for 1 minute.

Add tomatoes, beans, stock, carrot, tomato paste and tofu; bring to boil. Reduce heat to medium-low; simmer, stirring often, until vegetables are tender, 30 minutes.

Stir in corn; simmer until corn is heated through, 5 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

Stir in parsley and lemon juice.

Additional information : Variation
Southwestern Tofu Chili: Use black beans instead of kidney beans, lime juice instead of lemon juice, and chopped fresh coriander instead of parsley.

Source : Canadian Living Magazine: June 2003