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My review
Stove Top Tofu Chili
GUELPH CLOG GIRL
"I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu."
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Ingredients
1 h 15 m servings 123 calsOriginal recipe yields 8 servings (8 cups)
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Directions
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Ready In
- In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
- Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
- Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.
Nutrition Facts
Per Serving: 123 calories; 5.1 g fat; 15.2 g carbohydrates; 5.9 g protein; 0 mg cholesterol; 275 mg sodium. Full nutrition
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Reviews
Read all reviews 4250 Ratings
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Most helpful positive review
3/20/2007
I froze my tofu (been in the freezer for a while). Defrosted it in a pot of boiling water for a few minutes. Took it out and it was a tougher consistency--like grd turkey or beef. Added fresh ...
Most helpful critical review
11/12/2007
Instead of using the water called for, I added some leftover spaghetti sauce I had on hand, which gave the soup the thicker consistency and full tomato flavor I was missing the first time I made...
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3/20/2007
I froze my tofu (been in the freezer for a while). Defrosted it in a pot of boiling water for a few minutes. Took it out and it was a tougher consistency--like grd turkey or beef. Added fresh ...
1/7/2004
This was the first tofu recipe I've ever tried and I loved it! I left out the corn and didn't add any extra water so that it was thick. I highly recommend this to anyone who is experimenting wit...
1/8/2003
This is a delicious vegetarian recipe but uses way too much water. I used half the amount called for and then added uncooked elbow macaroni during the last 12 minutes of cooking.
11/16/2006
I,too, had to add much more chili powder and some chili flakes because we love our chili "Hot". I also added some sliced carrots, green peppers and red peppers to give an alround meal. I took ...
12/18/2002
This was quite soupy, and should be used, that way. I liked it enough to make again, as a soup. I may also experiment by omitting all that water.
6/4/2006
We made this for dinner the other night, and, having read the other reviews, used way less water - only about 1/2 cup. Other than that, we followed the recipe exactly, and it was delicious. We...
11/12/2007
Instead of using the water called for, I added some leftover spaghetti sauce I had on hand, which gave the soup the thicker consistency and full tomato flavor I was missing the first time I made...
2/24/2006
This is a great base for the recipe. I didn't use celery (don't like it) and dumped in a lot of cayenne pepper and some Asian curry powder. After all the warnings, I used only about 2 cups of ...