Tofu Chili with Avocado Salad
Tofu is silky, soft, spongy and weird: exactly why your kids will love slicing it. And if they’re hungry for more, point them in the direction of the Canadian aged cheddar cheese (which needs grating) and the table (that needs to be set!).
Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- ½ lb (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 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 (¾ lb/340 g) firm or extra-firm tofu, patted dry and diced
- 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
Instructions
- 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.
Tofu is silky, soft, spongy and weird: exactly why your kids will love slicing it. And if they’re hungry for more, point them in the direction of the Canadian aged cheddar cheese (which needs grating) and the table (that needs to be set!).