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Tofu Chili Recipe

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3.9 from 15 reviews

This hearty and flavorful Tofu Chili is a perfect plant-based twist on a classic comfort food. Smoked tofu is crumbled and pan-fried to a golden crisp before being simmered with black beans, diced tomatoes, and a rich blend of spices including chili powder, cumin, smoked paprika, and cocoa powder. Ready in just 30 minutes, this chili offers a satisfying, protein-packed meal that’s perfect for a quick weeknight dinner or meal prep.

Ingredients

Tofu

  • 12 oz (360 grams) smoked tofu
  • 3 tablespoons neutral oil, divided

Vegetables & Aromatics

  • 1 medium onion, finely diced
  • 2 cloves garlic, minced

Spices & Sauces

  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon soy sauce
  • 2 teaspoons cocoa powder

Canned Goods & Liquids

  • 1 (14 oz / 400 gram) can black beans
  • 1 (14 oz / 400 gram) can diced tomatoes
  • 2 to 2 1/2 cups (475 – 590 ml) vegetable stock

Instructions

  1. Prepare the tofu: Drain the smoked tofu and crumble it with your hands until it resembles the texture of ground beef.
  2. Fry the tofu: Heat 1 1/2 tablespoons of neutral oil in a large non-stick pan over medium-high heat. Spread the crumbled tofu in a single layer and let it fry without stirring until golden brown on the first side. Then stir and toss to brown the other side evenly. Remove the tofu from the pan and set aside on a plate.
  3. Sauté onions and garlic: In a large pot, heat the remaining 1 1/2 tablespoons of oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Add spices and tomato paste: Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, and red chili flakes. Cook while stirring for about a minute, until the tomato paste darkens slightly and the spices release their aroma.
  5. Add beans, tofu, and liquids: Pour in the black beans (with their liquid drained if preferred), the fried tofu, diced tomatoes, soy sauce, cocoa powder, and enough vegetable stock to cover the mixture completely. Stir to combine.
  6. Simmer the chili: Bring the pot to a gentle simmer. Then reduce heat to low, cover the pot, and let it simmer for 10 to 15 minutes allowing the flavors to meld together. If the chili becomes too thick or dry, add a splash more vegetable stock to achieve your desired consistency.

Notes

  • For a spicier chili, increase the amount of red chili flakes or add fresh chopped chili peppers.
  • Use good quality smoked tofu for a deeper, smoky flavor that mimics traditional chili meatiness.
  • This chili can be served with rice, tortilla chips, cornbread, or your favorite chili toppings like avocado, vegan sour cream, or shredded cheese.
  • Leftovers store well in the fridge for up to 4 days and also freeze beautifully for up to 2 months.

Find it online: https://marthatasty.com/tofu-chili-recipe/