Fire-Roasted Bean Tofu Chilli
Ingredients
- 1 tbsp olive oil
- 1 tbsp chilli powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne
- 1/4 tsp black pepper
- 1 tsp salt
- Add 1-15oz can fire-roasted tomatoes
- 1-15oz can pinto or kidney beans with liquid and 1/4 cup nutritional yeast
Preparation
Rub marinade evenly over tofu crumbles. Bake on a parchment-lined baking sheet at 375F. Toss after about 15 minutes and continue cooking until browned but not burnt. ~~Meanwhile, sauté 1 finely diced yellow onion and 2 chopped jalapeños (deseeded) in a little olive oil until onions are translucent~~
Add 3 minced garlic cloves and sauté another 30 seconds
Bring to a boil before reducing heat to a simmer. Use the side of spatula or potato masher to break up tomatoes and mash some of the beans to get thicker sauce while cooking
Simmer about 15-20 minutes, adding vegetable broth if needed. Add tofu crumbles and mix until fully incorporated. Salt to taste
Top with fresh cilantro.
