1block firm or extra-firm tofuabout 12 ounces, frozen for at least 24 hours
2tablespoonsextra-virgin olive oil
1large onionchopped
3garlic clovesminced
1small jalapeño pepperminced (remove seeds for less heat)
1green bell pepperchopped
1red bell pepperchopped
1celery stalkchopped
1large carrotdiced into small cubes
1½cupsmixed dried beanssoaked overnight, cooked, and drained (such as kidney beans, navy beans, and chickpeas) or use 3 (15-ounce) cans cooked beans, rinsed and drained
228-ounce cans diced tomatoes
15.5-ounce can tomato paste
1tablespoonchili powder
1teaspoonground coriander
1teaspoondried oregano
1teaspoondried basil
½teaspoonground cumin
¼teaspoonground cayenne pepper
½teaspoonhot pepper saucesuch as Tabasco or Red Hot (omit for less heat)
1tablespooninstant coffee or coffee substitutesuch as Dandy Blend
Instructions
At least 24 hours before you make the chili, freeze the block of tofu (in its original plastic package) until solid (it will appear yellowed). To defrost, unwrap the tofu and place the frozen block in a large bowl. Fill the bowl with boiling water. After about 10 minutes, remove the defrosted portion and squeeze out any excess water.
Crumble the tofu into a separate bowl. Continue until all the tofu is defrosted and crumbled. (When frozen and crumbled this way, the tofu will change texture and resemble ground meat).
Heat the oil in a large pot or Dutch oven over medium heat.
Add the onion, garlic, and jalapeño.
Sauté until the onion is soft.
Add the peppers, celery, and carrot.
Sauté another 5 minutes until the vegetables begin to soften.
Add the remaining ingredients including the tofu and stir well.
Allow to simmer for 1-2 hours, stirring occasionally, until the sauce is thickened and the flavors have intensified. (Can be frozen and reheated later.)