I actually did not have a lot of chili growing up. My mom has a famous baked bean recipe that is like a family tradition and I suppose that is as close to chili as I got. My fondness for this one-pot dish probably grew in college. I spent a lot of time with band kids and my co-ed fraternity and we would often have get-togethers or potlucks on the weekend. Chili was the easiest dish to make for a large crowd. Plus it was generally inexpensive to create. Continue reading
More sweet potato recipes. Because sweet potatoes are the best. Why not add them to this chili? Continue reading
At first glance all those flavors don’t seem to go together, but trust me on this one. A few weeks ago I gave you a recipe for Chickpea Tofu and since then I have been working on other ways to prepare it. After just baking it and covering it with a sauce, I decided I wanted to try it marinated and sauteed. All it took was a few attempts to perfect the marinade and I had a really yummy and simple weeknight meal!
Make sure that you do plan ahead just a little bit so you have enough time for your tofu to set before you start cooking. Otherwise this is a really easy meal to throw together fairly quickly!
Chili & PB Marinated Chickpea Tofu
- 1 batch of chickpea tofu
- 1/3 cup water
- 1 tbsp sesame oil (can use olive oil too but I like the flavor of sesame in this marinade)
- 1 tbsp molasses
- 2 tbsp liquid aminos/coconut aminos/soy sauce
- 2 tsp roasted garlic or 2-3 cloves minced
- 2 tbsp creamy peanut butter
- 1/2 tsp chili powder (more if want it a little spicier)
1. Make your chickpea tofu and while it’s setting preheat your oven to 400 and mix together all the marinade ingredients.
2. Once your tofu is ready, cut into bite size pieces and place into a large bowl. Drizzle a little olive oil and toss to coat. Line a baking sheet with parchment paper or a Silpat and bake the tofu for 20 minutes.
3. Remove tofu from the oven and place back into the large bowl. Pour the marinade in and stir to make sure everything is coated. Let it sit for about 10 minutes.
4. Heat a large pan over medium high heat and add in all the tofu and sauce. Saute for a few minutes until the sauce has started to crisp up. Serve the tofu on it’s own or over rice or vegetables.
I am really liking how chickpea tofu acts a lot like regular tofu in most recipes. I am still working on other ways to prepare it so that you can have a variety of ways to use this tasty ingredient!
Have a great weekend and I’ll see you on Monday!