Moroccan Tofu Chili
This version of Beer Chili, uses the flavors of Northern Africa, along with tofu, to make a vegetarian version of a Moroccan Tofu Chili. Witbier adds a coriander and orange flavors to the vegetable chili, that is enhanced with garbanzo beans, fennel and spinach. While the technique of a Beer Chili is similar, the flavors additions bring this Beer Chili to new heights. Try this Beer Chili as is or serve it over cous cous to get a more Moroccan vibe.
Makes: Four 8-ounce servings
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Sep 2007 | Issue #9
Ingredients
Moroccan Tofu Chili Spice Blend Ingredients:
- 1 tablespoon paprika, ground, sweet, hot or smoked
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon cinnamon, Ceylon, ground
- 1 teaspoon salt, kosher
- 1 teaspoon peppercorns, black freshly ground
- 2 each cloves, whole
Moroccan Tofu Chili Ingredients:
- 2 tablespoon oil, olive
- 1 each onion, red, large, peeled and chopped
- 1 each fennel bulb, core removed and sliced
- 1 each bay leaf, preferably fresh
- 2 each garlic, cloves peeled and minced
- 1 pound tofu, extra firm, cut into cubes and dried well
- 24 ounce Witbier such as Allagash White or other Witbier
- 1 cup water or stock
- 14 1/2 ounce tomatoes, canned, preferably fire roasted tomatoes, diced
- 14 ounce garbanzo beans, canned, drained and rinsed
- 2 tablespoon cous cous
- salt, kosher to taste
- 1 pound baby spinach, washed and dried
Servings: guests
Units:
Instructions
Moroccan Tofu Chili Spice Blend Directions:
- Place a medium-sized pot or Dutch oven add paprika, cumin, coriander, cinnamon, salt & pepper and cloves (and/or any other spices, if using). Turn the heat to medium and stir with a spoon until you start to smell the spices and they start to smoke, about 2 - 3 minutes. This will toast the spices, helping them release their flavors, and will heat the pan for the onions at the same time. Remove the spices to a bowl and return the pot to the heat.
Moroccan Tofu Chili Directions:
- To the pot, add olive oil followed by the onions, fennel/ and bay leaf, stirring occasionally until the onions are transparent and starting to turn brown, about 7 - 9 minutes. This will add a depth of flavors created by caramelization of the simple sugars found in onions, converting them to sour organic acids: sweet, bitter and fragrant molecules. Add garlic and cook for 1 minute more.
- Using a spoon, gather the onions and garlic to one side of the pot, creating a small pile and add cubed tofu in one single layer to the rest of the pot. Leave tofu for 3 minutes; this will brown the soy product, intensifying the flavors, adding more richness and complexity. Stir the tofu for another 3 minutes to cook evenly. Add the toasted spices and cous cous to the soy and cook for another minute. The flour will help thicken the chili, giving it extra body. Deglaze the pan with beer, scraping the bottom of the pot to remove any browned bits or fond; then add the water | stock, tomatoes, garbanzo beans and bring to a simmer. Once the liquid is bubbling, turn heat to low and let cook for 45 minutes, stirring occasionally.
- Taste and adjust seasonings with salt and pepper, if needed. Add the baby spinach and stir to combine and let wilt for 2 - 3 minutes. Serve this Beer Chili as is or over steamed cous cous.
- Optional: This Beer Chili can be garnished with sliced green onions, cilantro, crumbled feta and your favorite hot sauce.
Recipe Notes
Other Recipes That Use This Recipe as a Template:
Brazilian Feijoada
Classic Texas Steer Chili
Duck Coconut Green Curry Chili
Lamb Chili Infused with Stout Beer
Lamb Smoked German Ale Chili
Moroccan Tofu Chili
Pork Chocolate Milk Stout Mole Chili
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