Another recipe from our local paper.

Makes 6 servings.

1 (15 ounce) package firm tofu
1 tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 garlic cloves, finely chopped
2 tablespoon 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 1/2 ounce) can red kidney beans, undrained
1 (8 ounce) can tomato sauce
1/4 cup honey
2 tablespoons red wine vinegar

Using a cheese grater, shred tofu and freeze in a zippered bag or airtight container. Thaw tofu, place in a strainer and press out excess liquid.

In a large saucepan or Dutch oven, heat oil over medium-high heat until hot; add onion, green pepper, garlic, and cook, stirring 3 to 5 minutes or until vegetables are tender and begin to brown.

Stir in chili powder, cumin, salt, oregano and crushed red pepper flakes. 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.