Ingredients
- 1 Tbsp. olive oil
- 1 small yellow onion, chopped (approximately 1/2 cup)
- 12 oz. extra-firm tofu (cut into small pieces)
- 2 cans 14 oz. diced tomatoes with no added salt
- 1 can 14 oz. kidney beans with no salt added, rinsed and drained
- 1 can 14 oz. black beans with no salt added, rinsed and drained
- 3 Tbsp. chili powder
- 1 Tbsp. oregano
- 1 Tbsp. chopped fresh cilantro (or fresh coriander)
Instructions
- In a soup pot, heat the olive oil over medium heat.
- Add the onions and sauté until soft and translucent, about 6 minutes.
- Add the tofu, tomatoes, beans, chili powder and oregano.
- Bring to a boil. Reduce heat and simmer for at least 30 minutes.
- Remove from the heat and stir in cilantro.
- Ladle into individual bowls and serve immediately.
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