Yes, this is an old-school tofu-as-beef-substitute chili, and maybe chili should properly be in quotation marks, but I think there’s a place for different versions of the protein-plus-chile-and-cumin stew. Earthy mushrooms and lots of dark-red ancho chile powder, and a little hit of tamari at the end, give it a deep flavor.
In a large skillet or sauté pan, heat
Return the skillet to medium heat, add the remaining
Season with tamari, if needed, then serve.
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