1 C. firm tofu1 1/2 tsp. ground cumin, divided 1 1/2 T. low-sodium soy sauce 2 tsp. vegetable oil 1 1/2 C. chopped onion 1/2 tsp. ground coriander 1/2 tsp. dried oregano 1 1/2 T. tomato paste 1 1/2 T. chili powder 1/2 tsp. black pepper 1/4 tsp. salt 2 garlic cloves, minced 1 1/2 C. water 1 can (15 oz.) pinto beans, drained 1 can (15 oz.) red kidney beans, drained 1 can no-salt added diced tomatoes, undrained Garnish: low-fat sour cream and cilantro
Heat a large pot over medium-high heat. Add tofu and 3/4 tsp. cumin; sauté 3 minutes. Stir in soy sauce and cook until liquid evaporates. Remove tofu mixture from pan-set aside. Heat oil in pan; add ¾ tsp. cumin, chopped onion, coriander, and oregano; sauté 3-4 minutes. Add tofu mixture, tomato paste, chili powder, salt, pepper and garlic: stir well. Add water, beans and tomatoes; bring to a boil. Cover, reduce heat and simmer 30 minutes. Spoon chili into bowl; top each serving with sour cream and fresh cilantro.