Vegan Tofu Chili

Ingredients

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 block or 324g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Celery

  Raw

  2 stalk, small or 34g

• Carrots

  Raw

  2 medium or 122g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Tomato sauce

  No salt added

  1 ¾ cup or 429g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Mix chili powder, cumin, crushed red pepper, paprika, salt, and pepper in a large bowl.
2. Drain and press the tofu to remove excess water, then cut into small chunks. Coat the tofu in the spice mixture and set aside.
3. Dice the onions, celery, and carrots, and mince the garlic. Heat oil in a large saucepan over medium heat and add the diced vegetables. Cook until softened, about 10 minutes.
4. Add the tofu to the pan and cook for an additional 5-10 minutes.
5. Stir in the beans, diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook until the vegetables are tender, about 25 minutes. Adjust salt and spices to taste.

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