| Using a cheese grater, shred tofu and freeze in zippered
bag or airtight container. Thaw tofu; place in a strainer and press out
excess liquid. In large saucepan or Dutch oven, heat oil over medium high
heat until hot; cook and stir onion, green pepper and garlic 3 to 5
minutes or until vegetables are tender and begin to brown. Stir in
chili powder, cumin, salt, oregano, and crushed red pepper. Stir in tofu;
cook and stir one minute. Stir in diced tomatoes, kidney beans, tomato
sauce, honey , and vinegar.
Bring to a boil, reduce heat and simmer, uncovered, 15 to 20 minutes,
stirring occasionally. |
