Recipe - Chili Con Seitan

2 One half cup Pinto beans cooked and
Covered with water
1 pound Tofu, firm frozen
2 tablespoon Soy sauce
1 tablespoon Peanut butter
1 teaspoon Onion powder
1 One half teaspoon Cumin
One fourth teaspoon Garlic powder
1 lg Green pepper minced
1 lg Onion minced
2 Garlic cloves minced
1 tablespoon Chili powder
1 teaspoon Salt
2 tablespoon Vegetable oil

Thaw tofu, squeeze dry and crumble into bitesize pieces.

Preheat oven to 350 degrees.

Whip together the soy sauce, peanut butter, onion powder, cumin (One half t
only) and garlic powder with One fourth cup water.

Pour this mixture over the prepared tofu pieces and squeeze in so all
liquid is absorbed evenly.

Grease a cookie sheet with 1 tablespoon of oil.

Spread the tofu pieces on the oiled cookiesheet and bake for 20 minutes.
Flip them over and bake for 10 minutes on the other side.

Heat one tablespoon of oil in a heavy soup pot and saute the green pepper,
onion and garlic until tender.

Add the cooked beans and water, chili powder, cumin (one teaspoon) and
salt. Add the baked tofu pieces and just bring to a simmer.

Serve hot.

Source: Vegetarian Gourmet, Summer 1992/MM by DEEANNE

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip