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 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.