vegetarian tofu chili recipe
A few weeks ago, my husband and I had that standard “What should we eat for dinner? We don’t have anything good in the fridge!” conversation. We were working with some random vegetables and a block of tofu. Rock on. I had recently heard about the Nasoya (a tofu company) website and the plethora of recipes they post online. A few quick clicks and we were on our way to making some tofu chili!
What’s really cool about this recipe is that the tofu crumbles, strongly resembling ground meat. With the right amount of seasoning and allowing time for the flavors to mesh together in the pot, this chili is really outstanding, not to mention unbelievably filling! Check it out (and my progress pictures) below:
In a bowl, mix 2 tablespoons of chili powder as well as 1 teaspoon each of ground cumin, paprika, dried oregano, salt, and sugar. Crumble a block of tofu (firm or extra firm, a denser block makes heartier crumbles) into the spice mixture. Stir or hand toss the tofu to coat with spices. Set tofu aside.
Heat a small amount of olive oil in a pan on medium-high heat. Toss in 1 chopped onion, 1 chopped carrot, and 2 minced garlic cloves and cook, stirring frequently, for 5 minutes.
Add 1 chopped red bell pepper and cook, stirring frequently, for 5 minutes.
Add the tofu mixture and cook, stirring for 5 minutes.
Finally, add 1 28-oz. can of crushed tomatoes, 1 15-oz. can of black beans, and 1 cup of chopped fresh kale (I used frozen and tossed it right into the pot). Bring to a boil, reduce heat, and simmer until the kale is tender or thawed, at least 2 minutes. I recommend simmering as long as possible so the flavors blend well together.
Serve this chili with some shredded cheese or a dollop of Greek yogurt, an awesome sour cream substitute. Thanks Nasoya!