Recipe: <!-- -->Tofu Chili<!-- -->
Tofu works well in chili, absorbing flavors and mimicking the texture of meat. Add a small jalapeño pepper to spice it up a bit. Serve the chili piping hot in bowls, over steamed brown rice, if you...
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Cooking tools:
- Plate
- Paper towel
- Dutch oven
- Pot
- Stove
- Spoon
- Ladle
- Mixing bowl
- Measuring spoon
- Cutting board
- Chef's knife
- Oven
Ingredients
- 1 package (14-ounce) extra-firm tofu, drained
- 2 tablespoons extra-virgin olive oil
- 1 large green bell pepper, chopped
- 1 large yellow onion, chopped
- 1 small jalapeño pepper, seeded and finely chopped (optional)
- 2 cups fresh or frozen corn
- 1 1/2 cups gluten-free vegetable broth or water
- 1 can (15-ounce) no-salt-added kidney beans, rinsed and drained
- 1 can (14-ounce) diced tomatoes, with their liquid
- 1 can (14-ounce) tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon coarse sea salt
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