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Hearty Tofu Chili
This hearty Tofu Chili is a plant-based twist on classic comfort food. Packed with spiced air-fried tofu, tender beans, and a rich tomato broth, it’s protein-packed, flavorful, and perfect for meal prep, weeknight dinners, or cozy family meals.
Servings: 4 servings
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.
Video
Notes
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 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!
Nutrition
Calories: 149kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 132mg | Potassium: 373mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2262IU | Vitamin C: 55mg | Calcium: 34mg | Iron: 2mg