Description
This hearty Tofu Chili is a flavorful and nutritious plant-based dish, featuring firm tofu, colorful vegetables, and a blend of spices. Perfect for cozy nights or meal prep, it can be served over rice or quinoa for a satisfying meal. Enjoy a delicious bowl packed with protein and vibrant flavors!
Ingredients
Scale
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 medium zucchini, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving)
- Cooked rice or quinoa (for serving)
Instructions
- Wrap the tofu in a clean kitchen towel and place a heavy object on top for 15-20 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu cubes and sauté for 8-10 minutes, turning occasionally until golden brown. Remove from skillet and cover with foil to keep warm.
- In the same skillet, add the remaining tablespoon of olive oil. Once heated, add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional 1-2 minutes.
- Stir in the diced bell pepper and zucchini. Cook for 5-7 minutes until tender but still slightly crunchy.
- Sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano. Stir well and cook for 1 minute to release the flavors.
- Pour in the diced tomatoes (with juices), tomato paste, black beans, kidney beans, and vegetable broth. Stir to combine and bring to a gentle simmer. Let it simmer for 10-15 minutes, adding more broth or water if it gets too thick.
- Return the sautéed tofu to the skillet and stir gently. Cook for an additional 5 minutes to allow the tofu to absorb the flavors.
- Stir in the lime juice and adjust seasoning with salt and pepper. Let the chili sit for a few minutes to thicken.
- Ladle the chili into bowls over cooked rice or quinoa. Top with avocado slices and chopped cilantro. Enjoy!
Notes
- This chili can be made ahead of time and stored in the refrigerator for up to 5 days. The flavors improve as it sits.
- Feel free to customize the vegetables based on what you have on hand.
- For added creaminess, consider topping with sour cream or cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes