Three bean tofu chili

From ThisBlueWiki

Original recipe

• Tofu chili

First test

Ingredients:

   * 2 14-oz packages firm tofu, FROZEN
   * 1 large onion, diced
   * 1 large medium-heat chili pepper or similar, peeled and diced
   * Several baby portabella mushrooms, diced (about a cup)
   * 4 cloves garlic, minced
   * 1 can each of kidney beans, small red beans, and pinto beans
   * 4 oz can diced hot green chili peppers
   * 28 oz can crushed tomatoes
   * 6 oz can tomato paste
   * 5.5 oz can Spicy Hot V8
   * 4 tsp chili powder (more or less to taste)
   * 1 Tbsp cider vinegar
   * 1 tsp Chinese chili garlic sauce
   * 1 shot tequila
   * 2 tsp salt, 1 tsp black pepper, Cholula pepper sauce, red pepper to taste

Directions:

Thaw tofu. When thawed, press out the water and crumble tofu into medium-sized chunks, squeezing out additional water by the handful and reserving in a bowl. Make a paste of canola and olive oil, chili powder, chili garlic sauce, black pepper, red pepper, and a small amount of Cholula or similar medium-strength hot sauce. The paste should be fairly liquid but not have too much oil. Reserve in a bowl.

Sauté onion, pepper and garlic in 2 Tbsp oil. When onions begin to become tender, add mushrooms. In another couple minutes, add the paste of oil and pepper, then add crumbled tofu and mix well. Sauté another few minutes, mixing often to coat tofu with flavored ingredients. Sorinkle with additional chili powder and Cholula to taste.

Add beans, mix well, then add the rest of the ingredients and simmer for one hour. Add water initially as needed, keeping in mind that some will be driven off during simmering and the goal is a fairly thick sauce to coat the tofu, beans and vegetables.

Serve with a pale ale and salad made from diced cucumbers and sour cream or plain yogurt. Serves 5-6.

Observations

Not very spicy, at least to the mouth. May be hotter to the digestive tract if tofu is taking up some of the heat. Use a hotter chili pepper next time, and 2 tsp chili garlic sauce instead of one. Also needs another tsp chili powder at least, as it's a little "tomato-y" still. Add cumin next time, 1-1.5 tsp, and maybe ground turmeric. Finally, maybe up 1 shot tequila to 2 to further round out flavor. Crumble tofu small, not medium, as it takes up flavor better with larger surface area. Increase mushrooms a bit if desired.