Corn Chowder
Roasted Garlic Spread
Sloppy Joes
Sun-Dried Tomato Spread
Taco Salad
Tempeh Chili
Tofu Cheesecake
Tofu Guacamole
Tofu Kabobs
Tofu Turkey Loaf
Tofu Spinach Lasagna
Tofu Potato Soup
Tofu Waldorf Salad
Tofu Parmesan Vegi Dip
Tofu Sour Cream
Tofu Tomato Basil Soup

Tempeh Chili

Severs 4

1 Tbsp. olive oil
1/2 each green bell pepper and onion, diced
1 Tbsp. chili pepper
3 garlic cloves, minced
1-8 oz. pkg. Soy Deli Soy Tempeh , crumbled
16 oz. (2 cups) canned baked beans vegetarian
1/2 cup canned chopped Italian tomatoes, drained
2 Tbsp. parsley, chopped
1/2 cup Soy or Cheddar cheese, shredded

In non-stick skillet heat oil and sauté pepper, onion, chili pepper and tofu over medium heat about 2 minutes. Stir constantly. Add beans, tomatoes and parsley. Stir and cook until mixture is heated though. Serve with shredded cheese on top.

Click here for nutrition values

[ Home ] [ Up ] [ Corn Chowder ] [ Roasted Garlic Spread ] [ Sloppy Joes ] [ Sun-Dried Tomato Spread ] [ Taco Salad ] [ Tempeh Chili ] [ Tofu Cheesecake ] [ Tofu Guacamole ] [ Tofu Kabobs ] [ Tofu Turkey Loaf ] [ Tofu Spinach Lasagna ] [ Tofu Potato Soup ] [ Tofu Waldorf Salad ] [ Tofu Parmesan Vegi Dip ] [ Tofu Sour Cream ] [ Tofu Tomato Basil Soup ]

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Last modified: March 13, 2000