8 Servings 45 min Cook
2 Cup Kidney Beans
1 Block Tofu
1/2 Cup, chopped Onions
2 Cloves, minced Garlic
2 Stalk, small (5" long) Celery
2 Medium Carrots
1 Can Tomatoes
1 Can, 15 oz (303 x 406) Tomato Sauce
1 Cup Organic Hearty Vegetable Broth
2 Tbsp Olive Oil
1 Tbsp Chili Powder
1 Tsp, ground Cumin
0 Tsp Crushed Red Pepperr Flakes
1 Grams Paprika
1 Dash Salt
1 Dash Pepper
Combine chili powder, cumin, crushed red pepper, smoked paprika, and salt and pepper in a large bowl.
Drain water from tofu and press tofu between paper towels to remove as much water as possible.
Cut tofu into small chunks and place in bowl of spices.
Toss to coat all pieces of tofu and set aside.
Dice onions, celery, carrots, and mince garlic.
Heat oil over medium in large sauce pan and add diced vegetables.
Cook until vegetables have softened a bit, approximately 10 minutes.
Add tofu and cook an additional 5-10 minutes.
Add beans, diced tomatoes, tomato sauce, and broth.
Bring to a boil and reduce heat to a simmer.
Cook until vegetables are tender.
About 25 minutes.
Taste and adjust salt and other spices to your liking.