Chili Tofu Recipes
EASY TOFU CHILI
[DRAFT]
Provided by Food Network
Time 35m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1. Place all ingredients in a large stockpot.
- 2. Cook over medium high heat mashing the tofu with a wooden spoon for 30 minutes.
STOVE TOP TOFU CHILI
I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu.
Provided by GUELPH CLOG GIRL
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
- Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
- Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.
Nutrition Facts : Calories 123 calories, Carbohydrate 15.2 g, Fat 5.1 g, Fiber 4.5 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 274.6 mg, Sugar 3 g
HEARTY VEGETARIAN TOFU CHILI
This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Saute first 4 in meduium heat.
- Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
- Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
- Boil, reduce heat and simmer 45 to 55 minutes.
EASY TOFU CHILI
Make and share this Easy Tofu Chili recipe from Food.com.
Provided by Wildwood Recipes
Categories Soy/Tofu
Time 30m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a large stockpot.
- Cook over medium high heat mashing the tofu with a wooden spoon for 30 minutes.
- **You may substitute two packages of taco seasoning mix for the seasonings and salt.**.
- Nutrition Facts: Serving Size 1 Serving. Calories: 200. Calories from Fat: 40. Total Fat: 4.5g. Saturated Fat: 0.5g. Trans Fat: 0g. Cholestrol: 0mg. Sodium: 1390mg. Total Carbohydrate: 27g. Dietary Fiber: 7g. Sugars: 5g. Protein: 13g.
Nutrition Facts : Calories 318.9, Fat 2.9, SaturatedFat 0.5, Sodium 1422.9, Carbohydrate 60.2, Fiber 18.2, Sugar 6.8, Protein 18.1
THE BEST VEGETARIAN CHILI EVER
This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian
Time 1h
Number Of Ingredients 27
Steps:
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g
CHILI GARLIC TOFU
Chili garlic tofu is a simple Asian dish that can be served in the main course with rice and noodles or enjoyed as an appetizer. It gets ready in 20 minutes, needs a handful of ingredients, and tastes amazing.
Provided by Vandana Chauhan
Categories Appetizer Main Course Side Dish snacks
Time 20m
Number Of Ingredients 11
Steps:
- Put the tofu cubes in a large bowl. Add 1.5 tbsp of chili oil, garlic powder, and a pinch of salt. Toss until all the cubes get evenly coated. Bake in a pre-heated oven at 200°C for around 12-15 minutes.
- In a bowl mix 1 tbsp chili oil, oyster sauce, soy sauce, salt, sugar, and pepper. Keep it aside.
- Heat cooking oil in a pan. Add grated garlic and spring onion white. Saute for a few seconds and then add the sauce mixture. Cook for about a minute.
- Add baked tofu cubes and spring onion green. Saute for about a minute and then switch off the gas.
- Enjoy it as an appetizer or serve in the main course with a rice or noodle dish.
Nutrition Facts : Calories 304 kcal, Carbohydrate 12 g, Protein 23 g, Fat 19 g, SaturatedFat 3 g, Sodium 688 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
VEGETARIAN TOFU CHILI
Steps:
- In a large pot, saute the tofu in the 3 tablespoons of vegetable oil over medium-high heat for about 3 minutes.
- Add in the onion, green pepper, garlic, 1 cup of mushrooms, 3 tablespoons of chili powder, salt, pepper, 1/4 teaspoon of cayenne, and 1/2 teaspoon of cumin. Cook until the veggies are just barely tender, about 5 minutes.
- Next, add in the tomato sauce, the whole or diced tomatoes, the kidney beans, and the optional 1 tablespoon of sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!
Nutrition Facts : Calories 264 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 g, Sodium 760 mg, Sugar 10 g, Fat 10 g, ServingSize 8 servings, UnsaturatedFat 0 g
More about "chili tofu recipes"
EASY VEGAN CHILI RECIPE - VEGAN HEAVEN
From veganheaven.org
5/5 (4)Total Time 30 minsCategory Main CourseCalories 427 per serving
- Either use a fork to mash the tofu or use your hands until it's all crumbled in small chunks. In a large pan, heat the olive oil and cook the tofu for about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes. Then deglaze it with red wine and allow the sauce to thicken for about 2 minutes. Stir in the diced tomatoes, the red bell pepper, the corn, the beans, and the spices and cook for about 10 minutes.
- In the meantime, make the sour cream: Drain the cashews and put all ingredients in a food processor and process until smooth. Season with salt and pepper.
HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 236 per servingCategory Chili
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
MEERA SODHA’S VEGAN RECIPE FOR CHILLI TOFU | FOOD | THE ...
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Estimated Reading Time 3 mins
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5/5 (171)Total Time 1 hr 15 minsCategory Main DishesCalories 415 per serving
CHILI TOFU (NO-FRY, VEGAN, LIGHTENED UP, GF OPTION ...
From honeywhatscooking.com
5/5 (17)Total Time 27 minsCategory Appetizer, Main CourseCalories 252 per serving
- Chop the ginger and garlic. Cube the onion, red and green bell peppers into 1-inch cubes. Set aside the Cornstarch Slurry (1 tbsp cornstarch + 1/4 cup water).
CHILI GARLIC TOFU WITH VEGGIES - GO HEALTHY EVER AFTER
From gohealthyeverafter.com
Ratings 1Calories 167 per servingCategory Dinner, LUNCH, Main Course
- Pat the tofu dry with kitchen towels and break into large pieces. Roughly crumble with a fork or potato masher until you get small chunks. (note 2)
- Heat oil in a wok or wide pan. Stir-fry garlic and chillies until the oil is infused with the flavors and you get a nice aroma. Add the bell peppers and stir-fry for 2 to 3 minutes. Move the vegetables to one side of the pan and add the mashed tofu. Stir-fry until all the moisture evaporates and the tofu begins to brown.
STIR-FRIED SWEET CHILI TOFU BY THEFOODIETAKESFLIGHT ...
From thefeedfeed.com
4/5 (176)Servings 5-6
- Make the sweet chili sauce. In a medium bowl, whisk the garlic, cornstarch, maple syrup, coconut sugar, chili powder, tamari and sesame oil until combined. Set aside.
- In a large bowl, toss the tofu, cornstarch and salt until evenly coated. In a frying pan, heat sesame oil until ripples form and fry the tofu until crisp and golden, rotating as needed, remove when golden and crisp, 8-10 minutes. In the same pan, sauté peppers and onions until softened, 5 minutes. Add tofu and sauce to pan and cook until sauce is slightly thickened and aromatic, 2-3 minutes.
30 MIN HEALTHY ASIAN CHILI GARLIC TOFU STIR-FRY (ONE PAN ...
From watchwhatueat.com
4.7/5 (3)Total Time 25 minsCategory Lunch / DinnerCalories 184 per serving
- Heat oil in a large non-stick or cast iron skillet. Add tofu and cook for a few minutes to form a crust on each side turning frequently. Take out the cooked tofu and set it aside.
- In the same skillet heat sesame oil over medium heat. Add garlic, ginger and chili flakes and cook for about one minute or until fragrant.
STIR-FRIED SWEET CHILI TOFU - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
5/5 (8)Category Main Course
- Press the tofu. I wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press.
- In a bowl, mix all the ingredients for the sauce. Feel free to adjust the soy sauce, chili sauce, and maple syrup/sugar according to your desired taste.
SPICY TOFU CHILI - CONNOISSEURUS VEG
From connoisseurusveg.com
4.9/5 (12)Total Time 1 hrCuisine AmericanCalories 312 per serving
- When the oil is hot, add the onion and pepper. Sauté for about 5 minutes, until the onion is soft and translucent.
- Add the garlic and crumble the tofu into the pot. Add the chili powder, cumin, paprika, ancho chile powder, and cayenne. Continue to sauté everything until the tofu begins to dry up a bit, about 5 minutes more.
- Stir in the tomatoes, tomato paste, black beans, kidney beans and ale. Raise the heat and bring the mixture to a simmer.
CHILLI TOFU RECIPE: HOW TO MAKE CHILLI TOFU RECIPE AT HOME ...
From recipes.timesofindia.com
3.7/5 (2)Total Time 30 minsCategory SnackCalories 432 per serving
- To prepare this easy recipe, cut tofu into cubes in a bowl. Next, peel and slice onions, and red bell pepper, yellow bell pepper and capsicum. Afterwards, chop green chillies, spring onion and garlic. Keep them aside in separate bowls.
- Place a wok over medium flame and heat oil in it. Once the oil is heated, add cumin seeds, ginger paste, garlic paste, onions and garlic and saute them for 1-2 minutes.
- Then, add chopped green chillies, coriander powder, chilli garlic sauce, red bell peppers, chilli powder, soy sauce, curry leaves, salt, spring onion and tofu in the pan. Saute the mixture for 3-5 minutes. If you are fond of the burnt flavour, then toss the ingredients on high flame but dont end up burning the dish.
- In a bowl, mix cornflour with 1/2 cup water and mix well. Add this to the wok and stir again, cook for another 2-3 minutes. This will give your Chilli Tofu a thick texture. Garnish the dish with lime juice and serve hot. It tastes best when served with fried rice or Hakka noodles.
THE BEST VEGAN CHILI EVER!!! • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
5/5 (98)Calories 230 per servingCategory Main Course
- For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.
- For the Tofu: In the meantime, preheat your oven to 350F (180C). Line a baking sheet with parchment paper, or lightly grease the pan.
- Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.
- Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
BAKED SWEET CHILI TOFU | 4 INGREDIENTS! - FROM MY BOWL
From frommybowl.com
5/5 (3)Category SideCuisine AmericanTotal Time 31 mins
- Pre-heat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Press the tofu, if you haven’t already. Cut the tofu block in half, then cut each half into 8 even cubes (or cut to your liking).
- Place the tofu in a large mixing bowl, then drizzle on the tamari and 2 tablespoons of sweet chili sauce. Use a silicone spatula to gently toss the tofu until it is evenly coated. Sprinkle the cornstarch on top, then fold again until evenly distributed.
- Transfer the tofu to the baking sheet, leaving some space between each piece. Place on the top rack of the oven and bake for 13 minutes, then remove from the oven and flip. Return to the oven and bake for an additional 12 to 14 minutes, until golden and crispy.
- Place the baked tofu into a clean bowl, then toss with the remaining 1-2 tablespoons of sweet chili sauce (I used 2 tablespoons for a glossier coating). Serve as desired; leftovers will keep in the fridge for up to 5 days.
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From veganricha.com
5/5 (9)Total Time 35 minsCategory MainCalories 232 per serving
- Drain and Press the Tofu using a tofu press. Or slice and fold paper towels over the slices and press using a heavy weight for atleast 10 minutes.
- Heat oil in a large skillet over medium heat. When hot, add the tofu cubes and cook until golden on some edges. Stir occasionally. 6 to 8 minutes.
CHILI CON TOFU RECIPE - DIANA STURGIS | FOOD & WINE
From foodandwine.com
5/5 Servings 6
- In a large, heavy, nonreactive casserole, heat 1/4 cup of the oil. Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.
- Coarsely chop the tomatoes and add them to the casserole with their juice and the tomato sauce. Stir in the oregano and 2 teaspoons salt and bring to a simmer over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until all the vegetables are soft, about 15 minutes.
- Meanwhile cut the tofu into 1/2-inch dice and pat dry. Place in a bowl and toss with the remaining 4 teaspoons chile powder. In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add the tofu and cook over moderately high heat for 3 minutes to lightly toast the chile powder. Season with 1/4 teaspoon salt. Transfer the tofu to the casserole. Add 1/3 cup of water to the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Add the liquid from the skillet to the casserole.
- Stir the black beans into the chili and simmer, stirring frequently, until the flavors are blended, about 10 minutes. Before serving, stir half of the cilantro into the chili; sprinkle the rest on top.
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