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Chili tofu


300 g firm tofu, crumbled
2 tsp chili powder
2 Tbs soy sauce
2 cloves garlic, minced
1 medium onion, chopped
1 red or green bell pepper, chopped
1 medium carrot, thinly sliced
3 Tbs vegetable oil
1 tsp fresh basil, chopped
500 g tomato puree
250 g kidney beans, from can
  salt and pepper to taste

Servings: 4

Recipe directions

In a skillet saute the onion, garlic, bell pepper and carrot in the oil until onion becomes soft. Ad tofu, chili powder and soy sauce. Simmer for 5 minutes over medium heat.

Add tomato puree, beans and basil. Cover and simmer for about 25 minutes. Bring to taste with salt and pepper.

Serve chili tofu over rice.


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