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Page 367
| Tofu Chili |
| 1 onion, finely chopped |
| 3 teaspoons chile powder
2 tablespoons olive oil | ½ teaspoon turmeric
½ pound tofu, chopped into 1-inch cubes | Salt and pepper, to taste
1 can organic crushed tomatoes | Topping: plain yogurt, diced onion, minced cilantro
3 cups cooked kidney beans |
| Sauté onion in olive oil until translucent. Add tofu and continue to sauté for about 3 minutes. Add tomatoes, beans, and spices and stir well. Cook uncovered over low heat for about 30 minutes, stirring occasionally. |
| Serve over brown rice and top with yogurt, diced onion, and a sprinkling of minced cilantro. |
| Serves 4. |
| Asian Tofu with Bok Choy |
| 1 pound tofu, extra firm, cut into 1-inch slices |
| 3 cloves garlic, minced
2 tablespoons toasted sesame oil | 1 pound bok choy, chopped
1 onion, sliced | 1 to 2 tablespoons tamari
| 1 tablespoon hulled sesame seeds
| Sauté tofu in 1 tablespoon sesame oil until lightly browned. Set aside. |
| Sauté onion, garlic, and bok choy in 1 tablespoon sesame oil until bok choy is soft and wilted, about 10 to 15 minutes. |
| Return tofu to pan with vegetables, add tamari and sesame seeds, and mix well. |
| Serve over brown rice. |
| Serves 4 as a main dish. |
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