5 c. cooked pinto beans (including cooking water)
2 lbs. fresh tofu (frozen), thaw and break into sm. bite sized pieces
1/2 c. soy sauce
1 1/2 tbsp. tomato paste
2 tbsp. peanut butter
2 garlic cloves, pressed
2 onions, chopped
1 green pepper, diced
Chili powder
Cumin
Cooking oil

Once, when I was telling a friend of mine about these good tofu recipes, she interrupted to say that good tofu is actually a contradiction in terms. True, plain tofu is not very exciting, but with the right recipe, it can be used to make truly delicious meals. Besides, tofu is nutritious, contains zero cholesterol and can be made from Nebraska soybeans! The tofu chili, in particular, can even come pretty close to the "real" thing. Be sure to freeze and thaw the tofu ahead of time - it gives it an amazing meaty-like texture.

Directions: In a large mixing bowl, mix together the soy sauce, tomato paste, peanut butter, and half of the chopped onions. Add 1/2 cup water and the tofu and mix. Then add about 2 tablespoons of oil to a large skillet and add fry the tofu mixture until the liquid is absorbed and the tofu is well browned.

In another pan, saute the garlic, the remaining onion, and the green pepper. Add these to the browned tofu and then add everything to a large pot containing the cooked pinto beans. Add 3 tablespoons chili powder and 1 1/2 tablespoons cumin. Bring to a simmer and serve.