Mushroom Tofu Chili - cooking recipe

Ingredients

2 -3 tablespoons olive oil (or canola oil)
2 onions, large, chopped
water (optional)
8 -12 ounces mushrooms, sliced
6 garlic cloves, large, chopped
2 teaspoons chili powder
1 tablespoon ground cumin
1 tablespoon oregano, fresh (or 1 1/2 tsps. dried oregano)
1/2 teaspoon dried red pepper flakes (to taste)
2 (28 ounce) cans diced tomatoes, with their juice
2 tablespoons tomato paste
2 (15 ounce) cans red beans, drained (or pinto beans)
2 tablespoons soy sauce
12 -16 ounces tofu, drained and cut in cubes (medium or firm)
2 tablespoons cilantro, chopped (optional)
salt & freshly ground black pepper, to taste

Preparation

Heat oil in a nonreactive wide Dutch oven over medium heat.
Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
Add mushrooms and garlic and saute 2 minutes.
Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
Add tomatoes with juices and tomato paste. Stir and bring to a boil.
Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
Add cilantro, if using.
Taste and adjust salt and pepper.
Serve hot.