Image credit to: Beth Harris - Boston Organics
Grate tofu and freeze overnight. Thaw and press out liquid. (This makes the tofu very 'meaty', but can skip this step).
Heat oil in Dutch oven, add onion, pepper and garlic, cook 3-5 mins until starting to soften. Add tomatoe paste and saute mixture until dark, brick red. Stir in chili powder, cumin, salt, oregano, pepper flakes and saute for a minute or so. Stir in tofu and cook, stirring so that tofu is coated in seasoning mixtures. About a minute or two.
Stir in tomatoes, tomatoe puree, kidney beans, honey and vinegar. Bring to boil and allow to gently simmer, uncovered for 20-30 minutes. Taste and adjust seasonings.
Serve with garnishes. Makes 6 servings