Chili Tofu | plant-based

Plant-based chili recipe.

Ingredients

• 1/4 cup plus 2 tablespoons olive oil

• 3 medium red onions, finely chopped

• 4 medium garlic cloves, minced

• 2oz chipotle peppers in adobo sauce puréed

• 1 large red bell pepper, seeded and finely chopped

• 1 medium jalapeño chili, minced

• 1/3 cup CLASSIC RUB

• 1 teaspoon ground cumin

• One 35-ounce can of Italian peeled tomatoes in juice

• 1 cup canned tomato sauce

• 1/2 teaspoon dried oregano

• Salt

• One 1-pound block of extra-firm tofu, drained and patted dry

• One 19-ounce can of black beans, drained

• 1/2 cup finely chopped fresh cilantro

Directions

Step 1.

In a large, heavy, nonreactive casserole, heat 1/4 cup of the oil. Stir in the onions, garlic, bell pepper, jalapeño, 1/4 cup of CLASSICE RUB and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

Step 2

Coarsely chop the tomatoes and add them to the casserole with their juice and the tomato sauce. Stir in the oregano and 1/2 teaspoons salt and bring to a simmer over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until all the vegetables are soft, about 15 minutes.

Step 3

Meanwhile cut the tofu into 1/2-inch dice and pat dry. Place in a bowl and toss with the remaining 4 teaspoons of CLASSIC RUB. In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add the tofu and cook over moderately high heat for 3 minutes to lightly toast. Transfer the tofu to the casserole. Add 1/3 cup of water to the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Add the liquid from the skillet to the casserole.

Step 4

Stir the black beans into the chili and simmer, stirring frequently, until the flavors are blended, about 10 minutes. Before serving, stir half of the cilantro into the chili; sprinkle the rest on top.