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

Cook Time 35

Total Time 47

Servings people

Calories 83kcal

Author Alysen

Equipment

Ingredients

Chili Ingredients

1 teaspoon oil
1 teaspoon garlic minced
1 cup zucchini
1 cup onion
1 28-ounce cans diced tomatoes
2 cans Great Northern beans rinsed and drained
3 tablespoons chili powder
1 tablespoon Italian seasoning
1 teaspoon paprika
1 cup water

Tofu Ingredients

1 tablespoon oil
1 block firm tofu

Instructions

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!

Notes

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

Nutrition