|Firm tofu||2 Cup (32 tbs), crumbled|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Onion||1 Cup (16 tbs), chopped|
|Green pepper||1 Large, chopped|
|Carrot||1 , thinly sliced|
|Tomatoes||1 Cup (16 tbs), chopped|
|Tomato sauce||16 Ounce|
|Dark red kidney beans||15 Ounce|
|Dried basil||1⁄2 Teaspoon, crushed (drained)|
|Cayenne pepper||1 Teaspoon|
|Canned tomato paste||6 Ounce|
|Cooked brown rice||4 Cup (64 tbs)|
In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire sauce; set aside.
In a large skillet, sauté onion green pepper and carrot in soyoil until onion becomes transparent. Add tofu mixture cook and stir 3 minutes over medium heat.
Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste. Serve on brown rice. Garnish with minced raw onion, grated Cheddar cheese and avocado, as desired.