Instructions: Honey spiced chili is a recipe to consider if you have not cooked with tofu before, especially if youre looking for a low-fat vegetarian entree.

Theres a trick for preparing tofu to give it that texture: Buy firm-style tofu, then shred it or grate it as you would cheese. Freeze the shredded tofu in an airtight container.

When you are ready to cook, just thaw it and squeeze out any extra liquid.

The process of freezing and thawing is the best way to get rid of unneeded water.

Tofu is naturally bland and so can absorb strong spices like those used for chili. You can make the dish ahead of time; the flavors will continue to develop, and their blend will be more interesting.

For a really hearty meal, serve the dish over rice with your favorite chili garnishes.

(Makes 6 servings)

(15-ounce) package firm tofu
1 tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 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
1/4 cup honey
2 tablespoons red wine vinegar
Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu, place in strainer and press out excess liquid.

In a large saucepan or dutch oven, heat oil over medium-high heat until hot; add onion, green pepper and garlic, and cook, stirring, 3 to 5 minutes or until vegetables are tender and begin to brown.

Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu; cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar.

Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

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