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 Heil

Equipment

Soup pot
EZ Tofu Press
Skillet

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