Tofu and veggie chili

Only recently (read: last night) did I finally get to taking pics of my recipes, so here’s my first, and quite badly photographed, featured dish:


Tofu and Veggie Chili

1 block tofu, cut into squares or crumbled
1 medium-sized zucchini, cubed
1 medium-sized eggplant, cubed
1 medium-sized onion, sliced into strips
1 large red bell pepper, sliced into strips
1 stalk celery, chopped
1/2 cup fresh basil leaves, chopped
1 teaspoon chili powder
1 teaspoon low-sodium soy sauce
1 tbsp olive or canola oil
1/3 cup water

Heat the oil, and sauté the onion and basil leaves for 1 minute. Add the chili powder, bell peppers and celery. Stir for 1 minute, then add the tofu, zucchini and eggplant along with the water. Bring to a boil, reduce the sauce as desired and stir in the soy sauce 1 minute before turning off the heat.

Try it for a super quick, tasty and healthy meal! Best paired with black or brown rice 🙂


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