{"id":24717,"date":"2012-04-21T19:56:37","date_gmt":"2012-04-21T23:56:37","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24717"},"modified":"2012-04-21T19:56:37","modified_gmt":"2012-04-21T23:56:37","slug":"tofu-chili%e8%b1%86%e8%85%90%e5%85%a5%e3%82%8a%e3%83%81%e3%83%aa%e3%82%b3%e3%83%b3%e3%82%ab%e3%83%bc%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24717&lang=en","title":{"rendered":"Tofu Chili
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\"\"<\/a><\/p>\n

Tofu Chili<\/strong>
\nApril 20, 2012<\/em><\/p>\n

I added some cooked and mashed tofu to my usual chili. There are ground beef and tofu 50\/50 in this chili. The tofu doesn’t really change the flavor much, but it seemed to make the chili taste a bit milder and give an additional interesting texture. The toppings were shredded cheddar cheese, Greek yogurt (I like to use it in place of sour cream sometimes), green onion, and cilantro. <\/p>\n

Tofu chili: onion, garlic, ground beef, tofu, black beans, canned tomatoes, beef and chicken base, hot sauce, worcestershire sauce, BBQ sauce, chili powder, cumin, dried oregano, sugar, salt, pepper, (shredded Cheddar cheese, Greek yogurt, green onion, cilantro) <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\uff12\uff10\uff11\uff12\u5e74\uff14\u6708\uff12\uff10\u65e5<\/em><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Tofu Chili April 20, 2012 I added some cooked and mashed tofu to my usual chili. There are ground beef and tofu 50\/50 in this chili. The tofu doesn’t really change the flavor much, but it seemed to make the chili taste a bit milder and give an additional interesting texture. The toppings were shredded […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-24717","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24717"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24717\/revisions"}],"predecessor-version":[{"id":24741,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24717\/revisions\/24741"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}