Tofu Chili
A hearty, protein-packed tofu chili with rich tomato flavors, seasoned with soy sauce, peanut butter, and spices—perfect for plant-based comfort food lovers.
Ingredients
- 5 cups cooked pinto beans ⓘ
- 2 pounds tofu, frozen then thawed, broken into pieces ⓘ
- 1/4 cup soy sauce ⓘ
- 1 1/2 tablespoons peanut butter ⓘ
- 1/2 tablespoon onion powder ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/2 cup water ⓘ
- 1 1/2 tablespoons tomato paste ⓘ
- 4 tablespoons oil ⓘ
- 1 green pepper, diced ⓘ
- 2 large onions, diced ⓘ
- 3 cloves garlic, minced ⓘ
- 16 oz can tomatoes ⓘ
- 8 oz can tomato sauce ⓘ
- 8 oz. can tomato sauce ⓘ
Instructions
- Reserve the cooking water or liquid from cans of pinto beans.
- Mix soy sauce with onion powder, garlic powder, peanut butter, water, tomato paste, and 2 tablespoons of oil; coat the tofu pieces with this mixture.
- Fry the coated tofu over medium heat until all liquid is absorbed and tofu is browned.
- Saute the diced green pepper, onions, and minced garlic in the remaining 2 tablespoons of oil.
- Combine the cooked beans, fried tofu, and sauteed vegetables in a cooking pot or crockpot.
- Add the canned tomatoes and tomato sauce, then season to taste.
- Simmer the chili for at least 30 minutes, or longer if using a crockpot, for flavors to meld.
Tips & Substitutions
Tofu can be a bit bland, so ensure it's well-coated with the soy sauce mixture before frying. For a creamier texture, consider adding a splash of coconut milk. If you prefer a spicier kick, add diced jalapeños or a teaspoon of chili powder. For a different flavor, swap pinto beans with black beans. This recipe is also a great way to use up leftover vegetables.
Serving Suggestions
Serve the tofu chili hot, garnished with fresh cilantro or avocado for added flavor. It pairs beautifully with cornbread or over a bed of rice. For a delightful dessert, consider serving Soft Peach Ice Cream to balance the spiciness of the chili. This dish also makes for a hearty lunch the next day!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm the chili on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, covered, for about 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Tofu Chili contains roughly 2145 calories, with 31g protein, 108g carbohydrates, and 190g fat. It is an excellent source of iron (222% of the Daily Value), calcium (89% of the Daily Value), and dietary fiber (67% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 705mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this tofu chili in advance?
Yes, this chili tastes even better the next day as the flavors meld together. Prepare it a day ahead and store it in the refrigerator. Just reheat before serving, and you may need to add a splash of water to adjust the consistency.
What can I use instead of tofu?
If you're not a fan of tofu, you can substitute it with tempeh for a firmer texture or even use cooked lentils for a protein-packed vegetarian option. Both choices will absorb the flavors well.
Is this chili suitable for freezing?
Absolutely! You can freeze the tofu chili in airtight containers for up to 3 months. Thaw it in the refrigerator overnight before reheating. Just ensure you don’t refreeze after thawing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).