Tofu Chili
A hearty and satisfying bean chili made with tofu and a blend of fresh vegetables and spices, perfect for a quick weeknight dinner.
Ingredients
Vegetables and Aromatics
- 1 teaspoon oil For sautéing
- 1 teaspoon garlic, minced
- 1 cup zucchini, diced
- 1 cup onion, diced
Chili Base
- 1 can diced tomatoes (28 ounces)
- 2 cans Great Northern beans, rinsed and drained
- 3 tablespoons chili powder Adjust for spice preference
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 cup water
Protein
- 1 block firm tofu Press to remove excess moisture
- 1 tablespoon oil For frying tofu
Instructions
Preparation
- Warm 1 teaspoon of oil in a soup pot over medium heat.
- Add minced garlic, diced onion, and zucchini and sauté for approximately 7 minutes until softened.
- Pour in canned diced tomatoes and drained beans, then sprinkle in chili powder, Italian seasoning, paprika, and water. Stir well.
- Bring to a boil, then reduce to a simmer for about 20 minutes.
- While simmering, press the tofu for about 12 minutes to remove excess moisture.
- Heat 1 tablespoon of oil in a skillet and crumble pressed tofu into bite-sized pieces. Sauté for about 8 minutes until golden brown.
- Combine cooked tofu with the chili and simmer for an additional 5 minutes to meld flavors.
Notes
For serving, ladle into bowls and top with cilantro, diced avocado, or dairy-free yogurt. Serve with whole-grain bread or cornbread. Adjust spice level with additional chili powder or jalapeños.