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This is one of my favorite recipes. Not just because it is nutritious and delicious, but I’ve had fun serving it to friends who swear they’d "never eat tofu". Tofu has a tendency to take on the color and flavor of what it is combined with. I’ve never served this meal and had people not think they were eating ground meat. Unless of course I was surrounded by vegetarians. It seems this is the perfect replacement for the meat filled variation of the same dish.
Tofu Chili 8 oz. Ground Tofu ½ cup chopped celery ½ cup chopped green pepper ½ cup chopped onion 2 teaspoons olive oil 1 large clove garlic, minced 1 can (16 oz.) kidney beans, rinsed & drained 1 can (16 oz.) whole tomatoes, undrained & cut up 1 can (16 oz.) tomato sauce 1 ½ teaspoons chili powder ¼ teaspoon ground cumin Dash cayenne In 3-quart casserole, place tofu, celery, pepper, onion, oil and garlic. Cover. Microwave at High for 6 to 8 minutes, or until vegetables are tender-crisp, stirring once. Add remaining ingredients. Microwave at High, uncovered, for 8 to 10 minutes, or until chili is hot and flavors are blended, stirring twice. Toppings: Shredded Fat Free Cheddar and or Mozzarella Cheese Chopped Green Pepper 4 to 6 servings
3 Whole wheat flour tortillas (8-inch) ½ teaspoon ground cumin ¼ teaspoon ground oregano ¼ teaspoon paprika Heat conventional oven to 375. Spray large baking sheet with nonstick vegetable cooking spray. Set aside. Cut each flour tortilla into 8 wedges. In large plastic food storage bag, place seasonings. Add tortilla wedges. Shake bag to coat chips with seasonings. Arrange chips in single layer on prepared baking sheet. Bake for 13 to 15 minutes, or until light golden brown. Place chips on cooling rack. Cool completely. 6 servings, 4 chips each
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