My neighbor's tofu trick made me rethink my whole chili recipe

She crumbled extra-firm tofu into the pot and called it 'meat crumbles', and after 3 tries with different spice levels, I honestly can't tell the difference, so has anyone else swapped protein in a slow cooker dish without telling their family?

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lindal135d ago

Honestly, I was one of those people who thought tofu was just for salads or stir-fries, not chili. But your neighbor's "meat crumbles" trick has me rethinking everything, and I love it. I tried it last weekend with my usual heavy beef recipe, and nobody at the table said a word until I asked. The texture is spot on, especially if you freeze and squeeze the tofu first, and it soaks up all the smoky spices way better than I expected. I actually prefer it now because it doesn't leave that greasy film on top, and the leftovers hold up for days without getting mushy. I'm fully converted, ngl, and my family just thinks I found a cheaper butcher.