k.d. lang’s Recipe for Chili Con Tofu

1 lb. tofu, drained and crumbled
1/2 tsp. garlic powder
1/4 tsp. salt
2 cups tomato sauce
2 1/2 cups cooked (or canned) kidney beans and 1 cup bean broth or water
1/2 cup water
2 tbsp. vegetable oil
1 onion, diced
1 clove garlic, minced
4 tsp. chili powder
1 tsp. cumin
pepper

In a bowl, combine tofu, garlic powder, and salt. Set aside.
In a large suacepan, combine tomato sauce, kidney beans (and juices), and water. Bring to boil; reduce heat to medium-low; simmer 5 minutes.
Meanwhile, heat oil over medium-high heat in skillet.
Add onion and garlic; cook, stirring 2-3 minutes or until tender. Stir in chili powder, cumin, and tofu mixture; cook, stirring 3 minutes or until tofu is lightly golden. Stir tofu mixture into simmering tomato sauce; cook uncovered, stirring frequently, for 10 minutes. Makes 4-6 servings.

Note: I found this recipe when I read this biography again recently, and I thought, let’s cook it for our upcoming party! Just keep in mind that tomato sauce does not refer to ketchup as I thought, but works the same way when you hang around the stove to reduce the liquid. I also substituted garlic powder for Chat Masala, which contains garlic anyway. Have fun!