Tofu Chili with Avocado Salad

  • prep time30 min
  • total time 60 min
  • serves 4

Courtesy of RICARDO Magazine.

82 Ratings
Directions for: Tofu Chili with Avocado Salad

Ingredients

Chili

1 onion, chopped

2 cloves garlic, chopped

½ lb(s) (225 g) white mushrooms, quartered

2 Tbsp (30 mL) olive oil

1 red bell pepper, seeded and diced

½ orange bell pepper, seeded and diced

½ cup (125 mL) tomato-based chili sauce

2 Tbsp (30 mL) chili powder

1 can (28 oz/796 mL) diced plum tomatoes

1 can (19 oz/540 mL) red kidney beans, rinsed and drained

1 block (3/4 lb/340 g) firm or extra-firm tofu, patted dry and diced

Salad

1 avocado, diced

½ orange bell pepper, seeded and thinly sliced

¼ cup (10 g) fresh basil leaves, torn

1 Tbsp (15 mL) lime juice

½ cup (50 g) grated Canadian aged Cheddar cheese

Salt and pepper

Directions

Chili

1. In a large non-stick skillet over medium-high heat, soften the onion, garlic and mushrooms in the oil. Add the bell peppers and continue cooking for about 5 minutes. Add the remaining ingredients. Mix thoroughly. Bring to a boil and simmer for about 10 minutes or until the chili has thickened. Season with salt and pepper.

Salad

1. In a bowl, combine the avocado, bell pepper, basil and lime juice. Season with salt and pepper.

2. Spoon the chili into bowls. Top with the avocado salad and cheese.

See more: Beans, Cheese, Comfort Food, Lunch, Main, Mushrooms, Tofu/Soy, Tomatoes, Vegetables, Vegetarian


https://www.foodnetwork.ca/recipe/tofu-chili-with-avocado-salad/17880/

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