 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu. Ingredients:
1/2 (12 ounce) package extra firm tofu |
1 teaspoon chili powder |
1 clove garlic, minced |
2 tablespoons vegetable oil |
1/2 cup onion, chopped |
2 stalks celery, chopped |
1/2 cup whole kernel corn, undrained |
1 (15.25 ounce) can kidney beans, undrained |
1 (14.5 ounce) can stewed tomatoes, undrained |
1 quart water |
Directions:
1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.
|
|