This post contains affiliate links. Please see our disclosure policy.
This hearty Tofu Chili is a delicious plant-based twist on a classic comfort food. Packed with meaty spiced tofu, sautéed veggies, and warming spices, it’s a wholesome, satisfying meal you’ll want on repeat.
This post was originally published on December 8, 2021. It was updated with new photos and recipe information on October 21, 2025.
Dare I say this is the best vegan chili ever! It’s hearty, nutritious, packed with flavor, and my friends say it reminds them of the turkey chili of their childhood–but entirely plant-based, of course! The secret ingredient is the crispy, spiced tofu.
Crumbled tofu is tossed with savory smoked paprika, cumin, garlic powder, cheesy nutritional yeast, and umami soy sauce for a flavorful, hearty base. Then it’s air-fried or baked in the oven until golden and crispy, giving the chili a meaty yet light texture that perfectly complements the tender black beans and thick tomato-rich broth. Stirred into the perfectly spiced three-bean chili, each bite is smoky, savory, and comforting.
For more tofu comfort food recipes, try my Maple Teriyaki Tofu & Veggies, Sofritas (Chipotle Copycat Recipe), and Vegan Buffalo Wings.
Ingredients
Tofu: Use extra-firm tofu for the best hearty, meaty texture. Avoid silken tofu as it will not hold its shape in the air fryer. Or you can substitute tempeh or store-bought crumbles for convenience.
Olive Oil: Adds richness and helps the tofu crisp in the air fryer. Avocado oil can also be used for a more neutral flavor option.
Soy Sauce: Infuses the tofu with savory umami flavor and saltiness. For a gluten-free option, use tamari or coconut aminos for a hint of sweetness.
Nutritional Yeast: Adds a subtle cheese-like flavor to the tofu and adds depth of flavor to the vegan chili recipe.
Spices: A blend of chili powder, smoked paprika, ground cumin, and garlic powder adds warmth, smokiness, and a hint of heat to the tofu chili recipe. Adjust to your spice preference.
Aromatics: Onion and freshly minced garlic create a savory chili base. Use yellow onion for a milder, savory flavor or red onion for a slight sweetness.
Peppers: Red bell pepper adds sweetness and color while jalapeño brings a touch of spice. You can substitute with poblano or green bell pepper for a smoky flavor or skip the jalapaño for a milder chili.
Tomatoes: Use canned diced tomatoes (undrained) for juicy acidity and a rich tomato base. If you prefer a deeper, smoky flavor, swap with canned fire-roasted tomatoes. Tomato paste adds body and umami depth to the chili (so don’t skip!).
Beans: A trio of chickpeas, kidney beans, and black beans adds heartiness and texture. You can also mix and match with different beans like cannellini beans, pinto beans, or lentils.
Vegetable Bouillon: Vegan vegetable bouillon paste creates the richest, flavorful chili broth. Or use vegetable bouillon cubes or veggie stock.
Cilantro: Fresh chopped cilantro serves as a fresh garnish that balances the chili’s rich, savory notes. Parsley can be used in place, but it’s not ideal.
How to Make Tofu Chili
In just a few steps, wholesome, comfort food perfection will be all yours!
- Prepare the Tofu. Preheat the air fryer or oven to 375ºF. Crumble the tofu into small pieces and toss with olive oil, soy sauce, nutritional yeast, garlic powder, smoked paprika, and cumin until evenly coated.
- Cook the Tofu.
Oven: Roast at 375ºF for 30 minutes, stirring after 20 minutes. Cook longer for a meatier texture.
Air Fryer: Cook at 375ºF for 15-20 minutes, stirring halfway through. Cook longer if you want extra crispy tofu.
- Prepare the Chili Base. In a large pot, heat olive oil over medium-high heat. Add onion, garlic, bell pepper, jalapeño, and a pinch of salt. Sauté 4–5 minutes until the onions turn translucent.
- Add Spices. Stir in chili powder and cumin. Toast for 30 seconds to bloom the flavors.
- Build the Chili. Add diced tomatoes, tomato paste, beans, water, and bouillon. Stir to combine.
- Simmer. Bring to a boil, then reduce the heat and simmer uncovered for 10–15 minutes with the lid ajar or off. If it is too thick for your liking, add a little more water.
- Add Tofu. Stir in the cooked ground tofu. Taste and adjust seasoning if needed.
- Serve. Garnish with fresh cilantro and lime wedges, and spoon the tofu chili over rice or enjoy with warm cornbread.
Jenné’s Recipe Tips
- Air fryer vs oven. Choose your preferred cooking option. Air frying the tofu gives it a crispy, meaty texture in just 15-20 minutes. Roasting in the oven takes double the time but works just as well!
- Press the tofu: Pressing the tofu is optional if you air fry, as excess moisture evaporates. For the firmest texture while baking, press the tofu for at least 20 minutes to help remove extra water.
- Adjust the heat. Control the chili’s spiciness by removing seeds from the jalapeño or swapping for a milder pepper like poblano. Add cayenne or smoked paprika if you prefer it hotter.
- Adjust chili thickness. If the chili seems too thin, simmer uncovered for a few extra minutes to reduce the liquid. For an even thicker texture, simmer with the lid off the whole time.
- Meal prep. The longer the chili sits, the better the taste as the flavors meld. Make a pot ahead of time and enjoy it throughout the week. This easy vegan chili also freezes well!
Recipe Variations
For a flair on the original recipe, try these easy veggie chili variations:
- Smoky Chipotle: Add 1-2 chipotle peppers in adobo sauce or ½ teaspoon chipotle powder for a smoky, spicier twist.
- Sweet & Savory: Stir in 1 cup of roasted butternut squash or sweet potato cubes to add natural sweetness and heartiness.
- Cheesy Vegan Chili: Sprinkle ¼ cup of vegan shredded cheese on top just before serving for a cheesy chili recipe that’s still vegan.
- Tex-Mex Style: Top chili with corn kernels, diced avocado, and a squeeze of lime for a fun Tex-Mex flair.
- Extra Protein: Double the tofu crumble recipe. Or stir in cooked quinoa or brown rice to make this recipe even more filling and higher in protein.
Serving Suggestions
Enjoy a heaping bowl of this cozy vegan chili whenever you need a comforting pick-me-up. It’s hearty enough to enjoy on its own, topped with Vegan Sour Cream, but pairing it with a few simple sides takes it to the next level.
Storage Directions
- Refrigeration: Store cooled chili in an airtight container in the fridge for up to 5 days. It tastes even better the next day as the flavors meld together.
- Freezing: Portion the chili into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water, vegetable stock, or broth if the chili has thickened during storage.
More Plant-Based Chili & Soup Recipes
- Sweet Potato Black Bean Chili
- Chipotle Sausage Chili
- Spiced Chickpea Soup
- Curried Parsnip Soup
- Nut-Free West African Peanut Stew
Save now, cook later.
We’ll email this post to you, so you can come back to it later!
Hearty Tofu Chili
Video
Equipment
- air fryer , we like this one
Ingredients
Ground Tofu
- 1 14-oz package firm or extra-firm tofu
- 1 tbsp extra virgin olive oil
- 2 tbsp soy sauce
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
Tofu Chili
- 2 tbsp extra virgin olive oil
- 1 large yellow or red onion, diced
- 3 cloves garlic, minced
- 1 pinch sea salt
- 1 large red bell pepper, diced
- 1 jalapeño pepper, minced (optional to remove the seeds)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 14-oz oz can diced tomatoes, undrained
- 2 tbsp tomato paste
- 3 14-oz cans beans, 1 can each of chickpeas, kidney, and black bean
- 2-3 cups water, + more to thin if necessary
- 1 tbsp Better Than Bouillon vegan vegetable bouillon paste, or 1-2 vegetable bouillon cubes
- 1 cup fresh chopped cilantro
- Rice or cornbread for serving, cornbread recipe
Instructions
- Preheat the oven to 375°F or the air fryer to 375°F.
- Break or crumble the tofu into very small pieces. Add it to a mixing bowl and then drizzle it with the oil and sprinkle with the spices. Stir well until the tofu is evenly coated.
- Transfer the seasoned tofu to an air fryer or baking sheet lined with parchment paper. If air frying, fry the tofu at 375° for 15-20 minutes, stirring halfway through. Cook longer if you want it even crispier. If baking, roast the tofu at 375°F for 30 minutes. Stirring after 20 minutes. Cook longer if you want it to be meatier or dried out more.
- While the tofu cooks, make the chili. In a large heavy-bottomed pot, heat 2 tbsp of olive oil over medium-high heat. When hot, add the onions, garlic, peppers, and a pinch of salt. Sauté for 4-5 minutes until the onions turn slightly translucent.
- Stir in the chili powder and cumin and toast it for 30 seconds, continuing to stir as it cooks.
- Add the tomatoes, tomato paste, beans, water, and bouillon paste. Stir until well combined.
- Bring to a boil, then reduce it to a simmer and cook for 10-15 minutes with the lid ajar or off. If it is too thick for your liking, add a little more water.
- Stir in the ground tofu and season to taste with more spices and/or salt.
- Serve the chili hot over rice with fresh cilantro and lime to garnish.
Notes
- Refrigeration: Store cooled chili in an airtight container in the fridge for up to 5 days. It tastes even better the next day as the flavors meld together.
- Freezing: Portion the chili into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the chili has thickened during storage.
- Air fryer vs oven. Choose your preferred cooking option. Air frying the tofu gives it a crispy, meaty texture in just 15-20 minutes. Roasting in the oven takes double the time but works just as well!
- Press the tofu: Pressing the tofu is optional if you air fry, as excess moisture evaporates. For the firmest texture while baking, press the tofu for at least 20 minutes to help remove extra water.
- Adjust the heat. Control the chili’s spiciness by removing seeds from the jalapeño or swapping for a milder pepper like poblano. Add cayenne or smoked paprika if you prefer it hotter.
- Adjust chili thickness. If the chili seems too thin, simmer it uncovered for a few extra minutes to reduce the liquid. For an even thicker texture, stir in an extra spoonful of tomato paste in the final few minutes of simmering.
- Meal prep. The longer the chili sits, the better the taste as the flavors meld. Make a pot ahead of time and enjoy it throughout the week. This easy vegan chili also freezes well!
Going back for my third bowl after this review. I’ll be making this all winter. Umami and mildly spicy. I cooked the tofu on the stove low and slow and it was so meaty like Jenné said. The only thing that could make this better is that mushroom broth from the YouTube video.
Yes!! I love that you love it! And yes to the homemade mushroom broth. Now I’m craving a bowl!
Oh, have you tried it with the gluten free cornbread recipe: https://sweetpotatosoul.com/gluten-free-vegan-cornbread/
Amazing. My family loved and devoured this. Thank you!
Makes me so happy to hear. Thanks for sharing, Meghan!
Just had some for dinner, it was very good. I didn’t compress the tofu so it took longer to get crispy. As it was cooking I added about 1/8 cup corn meal as I like a thicker chili. I’m not vegan so I added some Worcester sauce for more flavor and topped it with cheese.
Glad you enjoyed, Beth!
I’m not really a chili lover but I love this dish! Definitely in my regular rotation. hubby loves it too,
Glad to hear it, Joan! Thanks for rating and sharing your experience 🙂