Leftover tofu? Freeze it. Freezing tofu changes its soft texture to a chewy meatlike (ground chuck) coarse ingredient. It also increases tofu’s spongelike ability to absorb the flavours of ingredients or spices with which it’s cooked. Defrost tofu before using. Unwrap, place in a deep bowl and cover with boiling water and let stand for 10 minutes, then drain. Rinse with cold water, tear into little pieces then press firmly between your palms to expel all moisture. Squeeze like a sponge.
Makes 6 servings
2 tbsp olive oil
2 tbsp minced garlic
2 cups red onion
1 cup diced carrots ½ inch
½ cup chopped celery, ½ inch
1 cup sweet red pepper, seeded and diced
1-lb frozen tofu, thawed, squeezed dry and crumbled
2 medium jalapeno peppers, seeded and minced or 1 tbsp Chili powder
1 tsp dried dill and dried oregano
1 tbsp ground cumin
1 tbsp paprika
1 tsp salt
½ tsp black pepper
2 cans (28oz) diced tomatoes
1can (14oz) organic black beans
1 can (14oz) organic kidney beans
½ cup chopped fresh basil
1 cup roasted cashews
Salsa or Hot Sauce
1. Heat the oil in a large wok or saucepan. Saute garlic and onions on medium high heat for 5 minutes or until soft.
2. Add carrots and celery. Continue to sauté for 3 minutes, add red pepper, tofu and jalapeno peppers. Saute for an additional 3 minutes.
3. Mix together dill, oregano, cumin, paprika, salt, and pepper. Add to tofu-veggie mixture. Stir.
4. In a large soup pot, heat tomatoes and beans on medium heat for 5 minutes. Transfer the tofu – veggie mixture to the large soup pot. Cook for 20 minutes.
5. Add basil and cashews. Cook for 5 more minutes. Serve