Vegan Chili

1 15 oz can Hominy
1 15 0z can Black Beans
1 Block Firm Tofu
2 cups Fresh Mushrooms, Sliced
2 cups Cherry Tomatoes, Halved
1/2 cup Onion, Diced
8 Tbsp Cilantro, Fresh
2 Tsp Garlic, Minced
2 Tbsp Evoo
2 Tbsp Snart Balance Light Margarine
2 Tsp Cumin Seeds
1 Tbsp Chili Powder
Kosher salt

Finely dice tofu, spread out in thin layer on baking sheet on waxed paper and Pam. Bake until very chewy (1-1 1/2 hrs) Set aside.Dry roast cumin seeds in skillet then grind. Or use powder, set aside. In large skillet brown Evoo, onions, mushrooms, beans and hominy. The more you brown the more flavor you get later. Add garlic, tomatoes, cilantro, spices and salt. Nuke water and bouillon cubes, and then add to skillet. Add Margarine (opt.) stir and once tomatoes are hot serve.

Number of Servings: 6

Recipe submitted by SparkPeople user JACKUARO.