Soak the koya tofu in lukewarm water to rehydrate (about 3 minutes).
Mince the rehydrated tofu in a food processor. (If you don't have a food processor, mince with a knife).
Mince the ◇ vegetables in a food processor. If you use lotus root, add to the food processor at the end to roughly chop it. It's tasty when it has a crunchy texture.
Heat the olive oil in a pan and stir-fry the ◇ ingredients. When they are wilted, add the freeze-dried tofu from Step 2, and mix lightly.
Add the canned tomatoes, red kidney beans and ★ seasonings and mix. Simmer for about 15 minutes, and it's done.
Pour it over warm brown rice and serve. It's also delicious with some cheese to taste.
It's also good if you wrap it up with a tortilla. I made the tortillas using a recipe by user "Setsubun Hijiki".
Story Behind this Recipe
I learned about the chili and rice from my roommate when I was studying in the United States, and I started making it quite often even after I came back to Japan. I became a vegetarian recently, so I made a vegetarian version of chili con carne. I didn't think it would be possible to make it vegetarian, but I did it! Give it a try!
You don't have to use the same kinds or same amount of vegetables in this recipe. Just use as a reference. Using the lotus root is my original idea. I think celery would be nice as well. You can double the amount of the beans if you like. You can use a canned red kidney beans instead. Apparently, the lotus root is even more nutritious if you wash it well and cook unpeeled, without soaking it in water (it's supposed to be effective against hay fever).