A new wave of vegetarian cooking!

Tofu Chile

This is my version of  vegan and eegan (Egg less) chile. Hope you enjoy it!


2 blocks of firm tofu crumbled

1 can blended stewed tomatoes

2 tbsp tomato paste

1/2 cup blended pinto beans

1/2 bunch cilantro blended with beans

1/2 tsp Balsamic vinegar

Enough water to make a thick consistency

Fresh blend:

2 chipotle peppers soaked

1 to 2  yellow jalapeno

1 piece ginger

2 garlic cloves

1 small piece fresh turmeric

1/2 medium red and white onion

4 different colored sweet peppers

Make  a coarse blend of all of the above.


2 tbsp olive oil

1/2 tsp cumin seeds

1/4 tsp onion seeds (kalaunji)

1 bay leaf

1/4 tsp cayenne

1/2 tsp paprika

1 tsp dried onion

1 tsp Rasam powder

1 tsp taco seasoning

1/2 tsp salt

1/2 cup enchilada sauce (optional)

Garnish with jack and cheddar, cilantro


Temper cumin and onion seeds, reduce heat to add onion flakes, bay leaf and then the fresh blend. Saute until nearly brown color to add all the masala. Add tofu and brown it before adding bean and cilantro, tomato paste, stewed tomatoes and balsamic. Simmer for about 15 min.

Garnish with cheddar cheese and more hot sauce.

NOTE: Grill the peppers if smokiness is desired.


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