Tofu Chili
Tofu Chili is a hearty and comforting vegan dish that combines the warmth of chili with the lightness of tofu, packed with flavors and nutrients.
Ingredients
Vegetable Ingredients
- 1 teaspoon oil for sautéing
- 1 teaspoon garlic, minced adds flavor
- 1 cup zucchini, diced adds texture and nutrition
- 1 cup onion, diced for flavor
- 1 28-ounce can diced tomatoes base of the chili
Beans and Spices
- 2 cans Great Northern beans, rinsed and drained provides protein
- 3 tablespoons chili powder spice up the chili
- 1 tablespoon Italian seasoning adds complexity
- 1 teaspoon paprika adds smokiness
- 1 cup water for consistency
Tofu
- 1 block firm tofu press to remove moisture for better texture
- 1 tablespoon oil for frying tofu
Instructions
Preparation
- Heat 1 teaspoon of oil in a large soup pot over medium heat.
- Add minced garlic, diced onion, and zucchini to the pot and sauté for about 7 minutes.
- Add the diced tomatoes and drained Great Northern beans, stirring to combine.
- Sprinkle in chili powder, Italian seasoning, and paprika, and stir.
- Add 1 cup of water, bring to a boil, then lower heat to simmer for about 20 minutes.
Cooking Tofu
- Press the tofu block to remove excess moisture, then cut into small cubes.
- In a skillet, heat 1 tablespoon of oil over medium heat and sauté tofu cubes for about 8 minutes until golden brown and crispy.
Combine and Serve
- Gently stir crispy tofu into the pot with the chili and let it simmer for another 5 minutes.
- Serve warm, optionally topped with vegan sour cream, herbs, or spicy peppers.
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Notes
For a spicier version, add diced jalapeños or cayenne pepper. This chili tastes even better the next day, and can be stored in the refrigerator or frozen.