TOFU CHILI
Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
Nonstick pan works best when browning the tofu.
Pareve Or Dairy
Yield: 4 Servings
Ingredients
• 1/4 cup vegetable oil
• 1 pound firm tofu, drained and mashed
• 1 large onion, chopped
• 8 ounces sliced mushrooms
• 3 garlic cloves, minced
• 1 15-ounce can kidney beans, rinsed and drained
• 2 cups corn
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Salt, pepper and hot pepper sauce to taste
• 2 cups tomato sauce
• 1/4 cup shredded Cheddar cheese for dairy
• Tortilla chips
Directions
1. Heat oil in soup pot and brown tofu. Add onions and mushrooms and saute until onions are soft. Add garlic and saute 2 minutes more.
2. Stir in remaining ingredients. Bring to boil, reduce heat and simmer 10 minutes.
3. Top with cheese and serve with tortilla chips.
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