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Ingredients: (makes 8 servings)
- 1 package (15 oz.) firm tofu
- 1 can (8 oz.) tomato sauce
- 1/4 cup honey
- 1/4 cup gold tequila
- 2 tbsp red wine vinegar
- 1 tbsp vegetable oil
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper
- 2 cloves garlic, finely chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 can (28 oz.) diced tomatoes, undrained
- 1 can (15-1/2 oz.) red kidney beans, undrained
Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid. In large saucepan or dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey, tequila and vinegar.
Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.
(Recipe by National Honey Board/Cocktail Times.com)
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