Title: Tofu-chili
 Categories: Vegetarian, Mexican, Chili, Beans
      Yield: 6 Servings
 
      1 pk Tofu
      2 tb Soy sauce
      1 tb A-1 sauce
      2 tb Oil
      1 ts Garlic, minced
      1    Onion, chopped
  1 1/2 ts Chili powder
  1 1/2 ts Cumin, ground
      1 cn Tomatoes, chopped (1 lb)
      1 cn Tomato sauce (15 oz)
      2 cn Kidney beans, red (1 lb)
 
  Thaw tofu quickly by placing bag in boiling water. Rinse with cool
  water. (This is because tofu that has been frozen and thawed, can be
  easily crumbled.) Take tofu from bag and squeeze to remove excess
  water. Shred tofu into small pieces with fork. In a bowl combine
  tofu, soy sauce, and A-1 sauce. Meanwhile, medium heat a large
  skillet or a heavy cook-pot. Add oil saute' garlic and onion; add
  chili powder, add cumin. Add tofu mixture to seasoned onions in the
  pot, and mix well. Add chopped tomatoes with juice, tomato sauce, and
  two cans of beans. Cook 15-20 minutes.
  
   From: The Best Little Tofu Cookbook from Marjon by Marcia Miller