2 cups firm tofu – crumbled
1 clove garlic – minced
1 tablespoon chili powder
2 tablespoons Worcestershire sauce
1 cup onion – chopped
1 large green pepper – chopped
1 carrot – thinly sliced
2 tablespoons soyoil
1 cup tomatoes – chopped
1 16-ounce can tomato sauce
1 15-ounce can dark red kidney beans
1/2 teaspoon dried basil – crushed
1 teaspoon cumin
1 teaspoon cayenne pepper
1 6-ounce can tomato paste – optional
Salt – to taste
4 cups cooked brown rice
GARNISHES Minced onion -- optional Grated Cheddar cheese -- optional Avocado -- optional
In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire sauce; set aside.
In a large skillet, sautÃ© onion green pepper and carrot in soyoil until onion becomes transparent. Add tofu mixture cook and stir 3 minutes over medium heat.
Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste. Serve on brown rice. Garnish with minced raw onion, grated Cheddar cheese and avocado, as desired.
Makes 8-1 cup servings.