Chipotle Coconut Stew

Ingredients

1/2 onion, thinly sliced

1 Tbs safflower oil

2 garlic cloves, minced

1 block firm tofu, cubed

2 cups kale, cut into bite size pieces

1/2 can corn

1 can pinto beans

1 can black beans

1 chipotle in adobo sauce, finely minced

2 tsp of adobo sauce

1 can coconut milk

1/4 cup cilantro, chopped

Directions

1. Saute onions in 1/2 Tbs safflower oil until caramelized, about 6 minutes on medium low

2. Meanwhile, saute tofu cubes in a separate non-stick pan with 1/2 Tbs safflower oil, for 5 minutes or until golden

3. Add garlic, kale, and 1/2 cup water to the onion pan, simmer for 5 minutes, until kale has wilted

4. Once tofu is golden, add chipotle, coat evenly, and saute for 2 more minutes

5. Add tofu to onion mixture, saute 2 minutes

6. Add corn, beans, adobo sauce, and coconut milk, simmer 3 minutes

7. Turn off heat and top with cilantro

I was craving tofu and I needed to use up the chipotles in adobo sauce that were in the fridge, so I came up with this creation. I was also contemplating making chili, so somehow it turned into a stew. I have to warn you if you have never cooked with chipotles, because they are super spicy! So you only need a little bit, for a big spicy bite. Start small and work your way up. I thought the coconut milk would pair great with the chipotle because it cools down the heat. This meal is super healthy with the kale and all the protein from the tofu and beans. If you are not a tofu fan, feel free to exclude it. I used to think tofu was a bit scary when I first saw it, but once you try a few good recipes with it, it becomes your favorite! Tofu is basically a blank slate, so it allows you to be creative!