(aka "Healthy Chili" from "Soyfoods Cookbook," soyfoods.com)
2 cups firm tofu, crumbled 1 clove minced garlic 1 tablespoon chili powder 2 tablespoons Worcestershire sauce 1 cup minced onion 1 large green pepper, finely chopped 1 carrot, finely chopped 2 tablespoons soy oil 1 cup chopped tomatoes 1 can (16 ounces) tomato sauce 1 can (15 ounces) dark red kidney beans 1/2 teaspoon dried crushed basil 1 teaspoon cumin (I doubled this) 1 teaspoon cayenne pepper (I omitted this) 1 can (6 ounces) tomato paste Salt to taste (I omitted this too) 4 cups cooked brown rice (I omitted this also)
Combine tofu, garlic, chili powder and Worcestershire sauce in mixing bowl; set aside.
In lg. skillet, saute onion, green pepper and carrot in soy oil until onion becomes transparent. Add tofu mixture and cook over medium heat, stirring, for 3 minutes.
Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne, and tomato paste. Cover and simmer 30 minutes. Salt to taste. Serve on brown rice.