Ingredients:

1 (15-ounce) package firm tofu
1 tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can. diced tomatoes, undrained
1 (15-ounce) can red kidney beans, undrained
1 (8-ounce) can tomato sauce
1/4 cup honey
2 tablespoons red wine vinegar

Methods:

1. Using a cheese grater shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid.
2. In large saucepan or dutch oven, heat oil over medium-high heat until hot cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.