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?Fire roasted bean tofu chili??This chili was awesome!
?Recipe tofu bean chili: Pat dry 1-14oz pack extra firm tofu and crumble with hands into size of what ground meat would look like. Set aside. Mix together marinade: 1 tbsp olive oil , 1 tbsp chili 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. Rub marinade evenly over tofu crumbles. Bake on 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. Add 1-15oz can fire roasted tomatoes, 1-15oz can pinto or kidney beans with liquid and 1/4 cup nutritional yeast. Bring to a boil before reducing heat to a simmer. Use 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. .
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