Tofu Chili
A hearty, flavorful, and plant-based chili made with tofu, beans, and a variety of vegetables, ideal for comfort food and meal prep.
Ingredients
Chili Base
- 1 teaspoon oil For sautéing
- 1 teaspoon garlic, minced
- 1 cup zucchini, diced
- 1 cup onion, diced
- 1 28-ounce can 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 Preparation
- 1 block firm tofu Pressed and cut into small cubes
- 1 tablespoon oil For sautéing tofu
Instructions
Preparation
- Warm 1 teaspoon of oil in a large soup pot over medium heat.
- Add minced garlic, diced onion, and zucchini. Sauté for about 7 minutes.
- Introduce diced tomatoes and drained Great Northern beans into the pot.
- Sprinkle in chili powder, Italian seasoning, and paprika. Stir to coat evenly.
- Pour in 1 cup of water, bring to a boil, then reduce heat and let simmer for 20 minutes.
Tofu Cooking
- Press the block of firm tofu to remove excess moisture, then cut into small cubes.
- In a separate skillet, heat 1 tablespoon of oil over medium heat.
- Add tofu cubes and sauté for about 8 minutes until golden brown and crispy.
Combine & Serve
- Gently stir the sautéed tofu into the pot with chili and let it simmer for another 5 minutes.
- Ladle generous portions into bowls and garnish with toppings.
Notes
For extra flavor, serve with toppings like vegan sour cream or avocado. Perfect for meal prep and can be stored in an airtight container.