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…
Instructions
-
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.
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!).
