Tofu Chili

1 14-ounce package firm tofu, frozen and thawed
2 tablespoons canola oil
1 small onion, diced 
2 cloves garlic, sliced
1 green bell pepper, seeded and diced
2 teaspoons ground cumin 
2 teaspoons chili powder 
1 teaspoon dried cilantro 
1 tablespoon Worcestershire sauce 
1 28-ounce can diced tomatoes (no sugar added), undrained
1 29-ounce can red kidney beans, drained and rinsed
1 ripe avocado, peeled and pitted, cut into ½-inch pieces

Drain liquid from tofu, and crumble to resemble ground meat; set aside. Heat oil in a large skillet over medium heat. Add onion, garlic, and bell pepper, and sauté until onion is translucent. Stir in cumin, chili powder, cilantro, Worcestershire sauce, tomatoes, and beans. Reduce heat to low, and simmer for 20 minutes. Add the tofu, and simmer for 20 minutes more. Fold avocado in before serving.
Makes 6 servings.