Tofu Cincinatti Chili
- Number of Servings: 10
Ingredients
6 packages extra firm tofu, drained and crumbled1 large onion, finely chopped1 Tbsp olive oil2 8-ounce cans of unseasoned tomato sauceminced garlic to taste (4 cloves or more)6-7 cups water4 Tbsp chili powder2 tsp cinnamon2 tsp allspice1 Tbsp ground cumin2 tsp salt4 whole bay leaves1 Tbsp oregano 0.5 tsp red pepper flakes
Prep the onion and tofu first.
Heat up olive oil in a large, heavy-bottomed stock pot. Sautee the onion in the oil until translucent. Add tofu, water, and spices. Bring to a boil, then reduce heat to a simmer. Cook until most of the water is evaporated and the tofu is heartily seasoned. This can take upwards of 3 hours. Keep an eye on it, though, since the tofu is more prone to scorching than ground meat is. If it begins to scorch, tone down the temperature. If it loses its simmer, it will take longer. This is best made a day ahead so that the flavors will meld.
I serve this over 2 ounces of whole wheat pasta and top it with 0.25 cups of kidney beans, 0.13 cups of shredded cheese and 2 tsp of parmesan cheese.
This makes 10 hearty servings. If you make a half batch, keep the amount of water and the cooking time the same but halve all the other ingredients.
Number of Servings: 10
Recipe submitted by SparkPeople user HERONSINGER.
Heat up olive oil in a large, heavy-bottomed stock pot. Sautee the onion in the oil until translucent. Add tofu, water, and spices. Bring to a boil, then reduce heat to a simmer. Cook until most of the water is evaporated and the tofu is heartily seasoned. This can take upwards of 3 hours. Keep an eye on it, though, since the tofu is more prone to scorching than ground meat is. If it begins to scorch, tone down the temperature. If it loses its simmer, it will take longer. This is best made a day ahead so that the flavors will meld.
I serve this over 2 ounces of whole wheat pasta and top it with 0.25 cups of kidney beans, 0.13 cups of shredded cheese and 2 tsp of parmesan cheese.
This makes 10 hearty servings. If you make a half batch, keep the amount of water and the cooking time the same but halve all the other ingredients.
Number of Servings: 10
Recipe submitted by SparkPeople user HERONSINGER.
Nutritional Info Amount Per Serving
- Calories: 291.0
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 724.4 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 5.7 g
- Protein: 24.8 g
Member Reviews