Tuesday, April 20, 2010

White Tofu Chili

Random picture of a couple new kitchen-y things that helped inspire me to post a pic and the chili recipe. :)

Half a package of extra-firm tofu, cubed
1 medium onion, chopped
1.5 tsp garlic powder
1 Tbsp oil
3 cans (15.5 ounces each) great northern beans and/or white kidney beans, rinsed and drained
1 can (14.5 ounces) vegetable or chicken broth1 can (4 ounces) chopped green chilies (I may use 2 next time - recipe said 1 or 2)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp red pepper flakes (recipe called for cayenne pepper)
1 cup sour cream
1/2 cup half-n-half or whipping cream

In a large saucepan, saute onion and garlic powder in oil for about 5 minutes. Add tofu, beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and half-n-half/cream. Garnish with fresh cilantro, if desired (Oh yes, I desire! LOVE cilantro.) This is especially good served with tortilla chips. Makes about 5 generous servings.

I found that I enjoyed this even more a few days later after the flavors had been absorbed into the tofu more.