This is a chili recipe that is suppose to be made with ground turkey. My daughter and I just love it with tofu instead.
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup finely chopped jalapeno chilies
1/2 tsp salt
1/2 tsp ground red pepper
2 tbsp chili powder
1 1/2 tsp ground cumin
1/8 tsp cinnamon
2 lbs tofu
2 (14.5 oz) cans diced tomatoes
1 1/2 cups shredded monterey jack cheese
In a 9 or 10 inch over proofskillet, heat olive oil over medium high heat for 1 minute. Add onion, cook about 3 minutes, stirring occasionally. Add garlic and jalapenos; cook 30 seconds, stirring until fragrant. Add chili powder, cumin, cinnamon and tofu to skillet. Cook until mixed thoroughly. Add tomatoes and bring to a boil. Cook until desired consistency.
Sprinkle cheese over top. Place 5 inches from heating element, and broil just until melted.