Tofu Chili
This best plant-based chili ever! This vegan Tofu Chili with crispy tofu crumbles is loaded with protein, comforting, meaty, and flavorful. (Oil-free option.)
Servings: 3 people
Calories: 405kcal
Ingredients
- 14 to 16 ounces extra-firm tofu
- Drizzle of olive oil (optional)
- 1 tablespoon plus 2 teaspoons chili powder
- Salt to taste
- 1 large red onion finely chopped
- 2 large garlic cloves minced
- 1 large poblano chili seeded and minced
- 1 small jalapeño seeded and minced
- ¾ teaspoon ground cumin
- 14 ounces diced tomatoes or diced fire-roasted tomatoes, canned, with juice
- ½ cup tomato sauce canned
- 1 teaspoon dried oregano
- 15 ounces black beans canned, drained and rinsed
- Vegetable broth or water as needed
- 1 tablespoon freshly squeezed lime juice or to taste
- Freshly ground black pepper to taste
- ¼ cup finely chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400ºF.
- Cook the tofu: Dry the block of tofu with a clean dish towel, gently squeezing any excess water out. Shred the tofu using the larger holes on a box grater. Transfer the shredded tofu to a large rimmed nonstick baking sheet. Toss it with a drizzle of olive oil, 2 teaspoons of chili powder, and salt. Bake at 400ºF for about 20 minutes, or until golden brown, tossing halfway through.
- Meanwhile, cook the aromatics: Heat 1 tablespoon olive oil in a large saucepan or Dutch oven over medium heat. Cook the onion, garlic, poblano, jalapeño, 1 tablespoon chili powder, and cumin, stirring occasionally. Cook for about 5 minutes, or until the onion is just softened.
- Add the diced tomatoes, tomato sauce, and oregano. Reduce the heat and gently simmer for 10 minutes.
- Add remaining ingredients: Stir in the black beans and baked shredded tofu. Stir to incorporate. Simmer for 10 minutes more, partially covered. Add vegetable broth or water as desired. Add lime juice to taste. Season with salt and pepper.
- Garnish with cilantro.
Notes
- For oil-free: Use vegetable broth in place of olive oil for cooking the aromatics. Bake the tofu without oil.
- Make a Tofu Chili Bowl with roasted sweet potato. Chop two medium sweet potatoes into ½-inch pieces. Transfer to a large rimmed nonstick baking sheet. Toss them with olive oil, garlic powder, dried thyme, and salt. Roast them at 400ºF with the tofu for about 20 minutes or until golden brown. Top the Tofu Chili with the roasted sweet potato to balance the spices. Add crispy quinoa and Avocado Crema.
- Storage: Refrigerate any remaining Tofu Chili in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
Calories: 405kcal | Carbohydrates: 41g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 40mg | Potassium: 1083mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1491IU | Vitamin C: 70mg | Calcium: 214mg | Iron: 6mg