Tofu Chili

Warm up your kitchen with this hearty and flavorful Tofu Chili, a plant-based spin on the classic comfort food that's perfect for weeknight dinners or meal prep. Bursting with protein-packed extra-firm tofu, fiber-rich black and kidney beans, and vibrant vegetables like red bell pepper and yellow onion, this chili is a nutritious and satisfying one-pot wonder. A blend of bold spices—chili powder, cumin, smoked paprika, and oregano—infuses every bite with smoky, savory heat, balanced beautifully by a subtle hint of optional maple syrup. Quick to prepare with just 15 minutes of prep time and ready in under an hour, this vegan-friendly recipe is an excellent option for busy families or anyone craving a cozy bowl of chili. Garnish with fresh cilantro and pair with crusty bread, tortilla chips, or rice for the ultimate well-rounded meal. Whether you're a seasoned vegetarian or a chili traditionalist, this Tofu Chili is bound to become a new favorite!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 block (about 14 oz) Extra-firm tofu
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 large Red bell pepper, diced
• 28 ounces Canned diced tomatoes (with juices)
• 15 ounces Canned black beans, drained and rinsed
• 15 ounces Canned kidney beans, drained and rinsed
• 2 tablespoons Tomato paste
• 1 cup Vegetable broth
• 2 tablespoons Chili powder
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Maple syrup (optional, for balance)
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Remove the tofu from its packaging and press it to remove excess water. Wrap it in a clean kitchen towel, place it on a plate, and set a heavy object (like a skillet or can) on top. Let it press for 10-15 minutes.

Step 2

While the tofu is pressing, heat the olive oil in a large pot or Dutch oven over medium heat.

Step 3

Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and cook for an additional minute, stirring frequently.

Step 4

Stir in the diced red bell pepper and cook for another 4-5 minutes until softened.

Step 5

Crumble the pressed tofu into small, bite-sized pieces using your hands or a fork. Add the crumbled tofu to the pot and cook for 6-7 minutes, stirring occasionally, until it starts to brown slightly.

Step 6

Add the chili powder, ground cumin, smoked paprika, and dried oregano to the pot. Stir well to coat the tofu mixture evenly with the spices.

Step 7

Stir in the tomato paste and let it cook for 1 minute to enhance its flavor.

Step 8

Add the canned diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth. Stir well to combine.

Step 9

Season the chili with salt, black pepper, and the optional maple syrup, if using. Bring the mixture to a gentle boil.

Step 10

Reduce the heat to low, cover the pot with a lid, and let the chili simmer for 20-25 minutes, stirring occasionally to avoid sticking.

Step 11

Taste and adjust the seasoning with more salt, pepper, or spices as needed.

Step 12

Serve the tofu chili hot, garnished with freshly chopped cilantro if desired. Pair it with crusty bread, tortilla chips, or rice for a complete meal.

Nutrition Facts

Serving size	2688.4 grams (2688.4g)

Amount per serving	% Daily Value*
Calories	2075

Total Fat 68.10g	87%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 5977mg	260%
Total Carbohydrate 255.70g	93%
Dietary Fiber 80.60g	288%
Total Sugars 59.00g
Protein 126.90g	254%

Vitamin D 0IU	0%
Calcium 3301mg	254%
Iron 38mg	208%
Potassium 6288mg	134%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 23.7%

Carbs: 47.7%