Tofu Chili

2 pounds firm tofu, frozen
1 large onion, diced
2 cloves garlic, minced
2 tablespoons vegetable oil
4 cups cooked kidney beans (frozen, soaked or canned)
3 cups of tomatoes (canned or fresh)
1 to 3 tablespoons chili powder, according to taste
1 teaspoon cumin
1 tablespoon vinegar
1 teaspoon sugar
½ to 1 ½ teaspoons sea salt

Thaw tofu. When thawed, squeeze out excess water and crumble into small pea size pieces. Sauté onion and garlic in vegetable oil. When onions are tender, add tofu and sauté for another few minutes. In a large pot, mix all of the ingredients and simmer for 1 hour. Serves 8.

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