Servings: 4 to 6
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small onions, chopped
- 2 cloves garlic, pressed
- 1 block (450 g) firm tofu, crumbled
- 4 plum tomatoes, diced
- 2 cups of kidney beans, rinsed and drained
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- Salt
- Cheddar cheese, grated
- Sour Cream
Preparation:
1. Sauté onions and garlic in oil. Add tofu and cook a few more minutes.
2. Add tomatoes, beans, cayenne pepper, cumin, chili powder and salt. Simmer a few minutes, until the flavors blend.
3. Just before serving into bowls, top with sour cream or plain yogurt and sprinkle with cheddar cheese. Serve with tortilla chips.
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