Agave Chili
   _ (15-ounce) package tofu
   _ tablespoon vegetable oil
   _ cup chopped onions
   ___ cup chopped green bell peppers
   _ cloves garlic
   _ tablespoons chili powder
   _ teaspoon ground cumin
   _ teaspoon salt
   ___ teaspoon dried oregano
   ___ teaspoon crushed red pepper flakes
   _ (28-ounce) can diced tomatoes undrained
   _ (15 1/2-ounce) can red kidney beans, undrained
   _ (8-ounce) can tomato sauce
   ___ cup agave
   _ tablespoons red wine vinegar

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Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid. In large saucepan or Dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic for 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, agave and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

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