forgot you can add a red or green bell pepper, a tablespoon of balsamic vinegar, and listen to the mano negra while you do it.
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the threat of the vegan tofu Chili
there are a thousand ways to cook a vegan chili, so this is definitely not a recipe that should be taken as it is, but adaptated to your liking and fantasies.
it really kicks ass, it's more digest than a regular one, and it's really hard to screw up.
probably the best stuff to serve to meat-lovers.
what you'll need:
- one or two cans of red kidney beans
- one or two cans of diced tomatoes
- onions and garlic, to your taste
- one block of hard tofu
- one can of tomato paste
- soy sauce
all the spices you like, here's what i do it with:
- chili powder
- black pepper
- bit of curry
- a mix of mexican spices i got
and whatever i got around and feel like adding
start by frying the onions in a healthy dose of olive oil. crumble the tofu over it. add a bit of soy sauce to give the tofu a nice colour, add the minced garlic, and a good dose of spices and herbs.
when it looks good, like kinda brown and all, you know, add
some more spices, the can of tomato paste and the beans. stir well, and let cook a little bit.
add the tomatoes, and then let simmer as long as you want, till the beans are kinda mushy i guess. add some nutritional yeast flakes if you like, i do, it rules.
serve over some rice or whatever you want.
the thing with the chili is that it always tastes better the next day, after a night in the fridge.
if anyone's got anything to add, please do.