At my baby shower, my aunt made white chicken chili and it was sooo good.
Fast-forward three years later and I've modified it a great deal. I am not a recipe writer. I'm really really bad at it. Mostly because I never measure anything. I just throw stuff in. And I either start taking photos and forget to get a photo of the finished dish, or I don't take any photos and snap a photo of the leftovers.
But this is too good not to share.
White Bean Tofu Chili
half lb of white beans
1 package tofu (I like the Mori-Nu in the box)
2 heaping spoons Hatch green chile, blended
1/2 tsp cumin
Normally this is where a good recipe writer/blogger would number the steps.
I really stink at that.
So here we go:
Sprinkle with cajun seasoning (as I do with all my tofu endeavors) and bake at 325 until firm and roasted brown. (I like to use the Easy Release Foil. Any other time I've tried to bake/roast tofu it's always fused to the pan)
Add white beans and vegetable broth to a large pot. I usually add only half of the vegetable broth and use water for the rest. I'm silly like that.
Cook until beans are soft.
Green Chili Sauce (also my go-to enchilada sauce)
1 lb of roasted green chile
half a cup of soy or almond milk
2 heaping tablespoons of milled flax seeds
3 garlic cloves (We love garlic)