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+ servings

Tofu Chili

This hearty vegan chili is the best comfort food. You can make this chili recipe in less than an hour with tons of succulent veggies and protein-packed beans.
Course Dinner, Main Course, Soup
Cuisine American, Gluten-free, Vegan
Keyword tofu chili, vegan chili, vegetarian chili
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 8 people
Calories 83kcal
Author Cindy Gordon | Vegetarian Mamma


  • Soup pot
  • EZ Tofu Press
  • Skillet


Chili Ingredients

Tofu Ingredients

  • 1 tablespoon oil
  • 1 block firm tofu


  • Warm the oil in a soup pot over medium heat. Sauté the onions and zucchini until they're translucent and soft, about 7 minutes.
  • Add in all remaining chili ingredients. Bring pot to a boil, then reduce to a simmer. Simmer for 20 minutes.
  • While the chili is simmering, press your tofu with the EZ Tofu Press for 12 minutes. Tighten the knobs every 3 to 4 minutes.
  • In a skillet, warm some oil. Add the tofu block to the skillet and mash with a fork. Sauté for 8 minutes, or until golden brown.
  • Add crumbled tofu to chili pot and stir to combine. Cook another 5 minutes.
  • Serve and enjoy!


  • Tofu Chili will last up to 5 days in the refrigerator or up to 3 months in the freezer. Store in an airtight container.


Calories: 83kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 55mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg