Tofu ChiliSubmitted by: TINAIGNATIEV
Olive Oil, 1 tbsp
Onions, raw, 128 grams, diced
Tofu, Firm, Ichiban, 16 oz
Thyme, ground, .25 tsp
Brown Sugar, 1 tsp unpacked
Basil, 5 leaves
Salt, .25 tsp
Bay Leaf, .5 tsp, crumbled
Cumin, dried, ground, 3 tsp
Garlic powder, .5 tsp
Great Value Tomato Puree, .5 cup
Tomato juice, without salt added, 2 cup
Tomato, red, ripe, yr. round average, 99 gram(s)
Hot Pepper Sauce, 1 tsp
Pepper, red or cayenne, .25 tsp
Pepper, black, .125 tsp
Serving suggestion: on top of a a baked potato.
You can always stretch your buck out further by adding beans to this.
Add thawed, drained tofu, and crumble as you would ground beef.
Add in the next group of spices, and thoroughly combine.
Add tomato components. Simmer until desired thickness, stirring occasionally.
Right before you serve, add in the last group of ingredients (peppers), and stir to distribute.
Serving Size: 178g
Number of Servings: 4
Recipe submitted by SparkPeople user TINAIGNATIEV.