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TOFU, ALGERIAN SPICY TOFU CHILI

 

Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.

Makes 4-6 Servings.
 

Ingredients

    • 2 cups dried kidney beans
    • 1/8 cup extra-virgin olive oil
    • 1 onion, finely chopped
    • 1 scallion, finely chopped
    • 1½ small dried red chilies
    • 10 cloves garlic, minced
    • 1/2 tablespoon sweet paprika
    • 1/8 teaspoon black pepper, freshly ground
    • 1 tablespoon green bell pepper, minced
    • 1 tablespoon curry powder
    • 2 teaspoons ground cumin
    • 15 sun-dried tomatoes, reconstituted and pureed for 1/2 cup tomato paste
    • 1 tomato, coarsely chopped
    • 3½ cups water or vegetable broth
    • 1 pound firm tofu, diced in 1l/2-inch cubes
    • pinch cayenne
    • 2 teaspoons sea salt, to taste
    • 1 cup arugula, chopped
    • 5 fresh watercress sprigs, chopped
     

Directions

1. Soak the dried beans overnight in 32 ounces of water, covered. Drain and set aside.

2. In a large soup pot, heat the oil over medium heat and cook the onion and scallion, stirring occasionally, until tender, 6-8 minutes.

3. Add the chilies, garlic, paprika, black pepper, green pepper, curry powder, and cumin. Cook, stirring, for 2-3 minutes.

4. Add the sun-dried tomato paste and cook 1-2 minutes, stirring, until the mixture thickens. Stir in the fresh tomato and 1 cup of the water or broth, and bring to a boil.

5. Add the beans, diced tofu, and the remaining 2½ cups water or broth, cayenne, and salt.

6. Lower the heat to medium-low, cover, and cook until the beans are tender, 1-2 hours.

7. Discard the chilies before serving. Stir in the arugula and watercress.

8. Serve warm.
 

 

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