Ingredients

• 1/2 (12 ounce) package extra firm tofu
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 2 tablespoons vegetable oil
• 1/2 cup onion, chopped
• 2 stalks celery, chopped
• 1/2 cup whole kernel corn, undrained
• 1 (15.25 ounce) can kidney beans, undrained
• 1 (14.5 ounce) can stewed tomatoes, undrained
• 1 quart water

Instructions

1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.