This vegetarian tofu chili recipe packs twice the protein punch with both beans and tofu. Chili is always a great idea to bring to a potluck, since it's easy to whip up a large batch, and this tofu chili recipe will be a hit with vegetarians and vegans alike.
This version subs in mushrooms for the traditional beef without losing a lick of flavor. So savory and juicy after a good simmer, mushrooms are a natural for this dish.
This rich, creamy dip can be assembled through step two up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instru Welcome to iVillage.com! Sign in or Join Now!
This recipe is one of my favorites because I can make it in advance, store it in the fridge and just reheat it before my guests arrive. The best part is it tastes even better the next day anyway.
I woke up this morning and I had no idea what day it was! The holidays will do that to a person I guess. I also forgot that today is a day off work for many people because Jan 1st
