Here’s a chili recipe.
3 lbs extra-firm tofu
1 tbsp olive oil, or oil of your preference
1 large onion, diced
1/2 lb mushrooms of choice, chopped
3 jalapenos, seeded or not as you prefer your heat level, diced
1 tbsp olive oil
healthy pinch of salt
crushed garlic to taste (I never used fewer than six cloves)
1/4 cup ancho chile powder
1 tbsp paprika
1 tbsp ground cumin
2 1/2 tsp salt
1 1/2 tsp ground dried chipotle pepper
1 tsp dried oregano
1 tsp unsweetened cocoa powder
1 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/8 tsp ground cinnamon
1 can tomato puree
1 can water
2 (12 ounce) cans pinquito or pinto beans, drained and rinsed
All of this can be done in the same Dutch oven.
Remove the tofu from the packages and drop the bricks in a strainer. Break them into crumbles with your hands and let the liquid drain for a bit while you heat 1 tbsp olive oil in your pot over medium heat. Saute the tofu in batches if you have to (and use more oil if you need it), until crispy like nice beef. Remove the crispy crumbles to a bowl.
Heat another tbsp of oil. Add the onion, mushrooms, and peppers. Sprinkle with salt to help them sweat, and give everything the occasional stir to keep them from burning. When the onions are translucent, add the garlic and give it a few minutes to cook until it no longer smells raw.
If you’re feeling fancy, whisk the spices together in a bowl. Otherwise, just return the cooked tofu to the pot and dump the powders over it all, stirring to evenly coat. Cook until fragrant, 3 or 4 minutes.
Add the can of tomato puree and the can of water. This should be sufficient to coat everything, but add more if you need to. Bring it to a simmer, then reduce the heat to low and let it cook uncovered for an hour.
Drain and rinse the beans. Add them to the pot, stir, and let simmer another 20-30 minutes until flavors are blended and the beans are at the level of softness you like. Feel free to test often. Chef’s snack, and all that.
I don’t garnish chili but I’m sure it’ll take fine to avocado, sour cream, and/or cheese.