Smoky Tofu Chili
1/2 block extra firm tofu, drained well and cut into tiny cubes
chili powder
cumin
1 tablespoon liquid smoke
1 small onion, chopped
1 clove garlic, minced
1 can o' beans, rinsed and drained (kidney, cannelloni, garbanzo..)
1 small tomato, chopped. Or 1 small can diced tomatoes, drained
about 2 tablespoons ketchup
salt and pepper to taste
olive oil for cooking
Can you tell I made this up from stuff I had in the house thus avoiding a trip to the grocery store? It's pretty tasty!
In a sauté pan, heat the olive oil over medium-high heat and add the tofu. Sprinkle about 1/4 teaspoon cumin and 1 teaspoon chili powder over the tofu and stir. Let cook about 10 minutes on each side until brown.
When desired brown-ness is reached, pour the liquid smoke over the tofu and let cook until it dissolves, turning the tofu a few times.
While tofu is cooking, start the other part. Heat olive oil in a medium-sized saucepan over medium heat. Add onion and cook until it starts to get soft, about five minutes. Add about 1/2 teaspoon cumin and 1/2 tablespoon chili powder. Stir. Add garlic. Let cook for one minute. Add beans and tomato and stir. Add ketchup.
Stir the tofu into the chili and let cook over low heat until it starts to get thick, about 5-7 minutes. Add more ketchup if it gets too dry. Salt and pepper to taste.
SO HOW'D IT GO?
Fine, but not really a chili. Just sort of beans + tofu + some seasonings. I think I did add the full amount of liquid smoke, and it was fine, not too strong. I don't know if you really need that much, though.
Um, are you sure it's 1 tablespoon of liquid smoke in a dish that calls for 2 or 3 servings? My experiences with liquid smoke have been a little different, like I measure by the 1/2 capful. Just wondering....