Tofu Chili Recipes
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.
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
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
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
SLOW COOKER TOFU CHILI
Of all of our recipes our chili is probably the one most remembered in our family. A nice spicy chili for those who like it hot. It cooks slowly overnight to make a tender, thick, and flavorful dish. The recipe calls for tofu but we have used chicken as well and it can be substituted out evenly. This chili can be cooked and frozen for later use. It just seems to get better and better the more it is reheated.
Provided by ChristinaBunny
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 10h40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat a large, nonstick saucepan over medium heat. Add tofu and cook until browned, 5 to 7 minutes. Transfer tofu to a 3 1/2- to 4-quart slow cooker. Add tomato puree, kidney beans, sweet peppers, green bell pepper, red bell pepper, green onions, jalapeno peppers, habanero peppers, serrano peppers, chili powder, black pepper, cumin, and salt. Stir well.
- Cover the slow cooker and cook on Low until heated through and vegetables are soft, 10 to 12 hours.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 25.6 g, Fat 3.8 g, Fiber 7.9 g, Protein 10.8 g, SaturatedFat 0.5 g, Sodium 589.4 mg, Sugar 7.3 g
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
CHILI TOFU
A spicy, comforting dish. Best had with steaming hot rice. Very quickly made - about 15 minutes.
Provided by DesiGirl
Time 16m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat the oil in a non stick pan. Add the garlic. When garlic is beginning to colour, add the ginger and sizzle for about 30 seconds. Add the chillies and then the tomato. Add salt and let the tomato soften. Add the tofu, toss carefully. Add the two soy sauces and pepper. Add some water to create a bit of thick sauce. Move the tofu around carefully and let it heat through with a lid on it for a brief while. Serve with rice.
More about "tofu chili recipes"
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.)
RECIPE: TOFU CHILI | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 280 per servingTotal Time 1 hr 20 mins
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.
VEGETARIAN CHILI | RICARDO
From ricardocuisine.com
5/5 (175)Total Time 1 hr 15 minsCategory Main DishesCalories 415 per serving
MEERA SODHA’S VEGAN RECIPE FOR CHILLI TOFU | FOOD | THE ...
From theguardian.com
Estimated Reading Time 3 mins
THE BEST VEGAN CHILI EVER!!! • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
5/5 (153)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.
TOFU CHILI WITH AVOCADO SALAD | RICARDO
From ricardocuisine.com
5/5 (74)Total Time 1 hrCategory Main DishesCalories 500 per serving
- In a large non-stick skillet over medium-high heat, soften the onion, garlic and mushrooms in the oil. Add the bell peppers and continue cooking for about 5 minutes. Add the remaining ingredients. Mix thoroughly. Bring to a boil and simmer for about 10 minutes or until the chili has thickened. Season with salt and pepper.
- In a bowl, combine the avocado, bell pepper, basil and lime juice. Season with salt and pepper.
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.
CHILLI TOFU - INDIAN CHILLI "PANEER" RECIPE - VEGAN RICHA
From veganricha.com
5/5 (10)Total Time 35 minsCategory MainCalories 232 per serving
- Make the chilli sauce mixture. Blend all the ingredients under the sauce mixture until well blended.
- 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.
VEGAN MUSHROOM TOFU CHILI - HOME - HUMMUSAPIEN
From hummusapien.com
5/5 (6)Category Main MealServings 6Total Time 1 hr 50 mins
- Heat olive oil in a medium pot/Dutch oven over medium heat. Add onion and garlic and saute for 5 minutes. Add mushrooms and peppers and saute for another 5 minutes.
- Add beans and tomatoes, stirring to combine. Bring mixture to a boil and then reduce heat to low and simmer (covered) for about an hour, or until flavors have melded together.
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.
51 TASTY TOFU RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2010-07-11
- Easy BBQ Flavored Baked Tofu. Calling for just two ingredients, it couldn't be easier to prepare this BBQ tofu for vegan guests at your cookouts. Use a store-bought BBQ sauce (or use your favorite homemade recipe) to flavor firm tofu for baking in the oven and stuff into wraps or buns with lettuce, tomatoes, and relish.
- Easy Vegan Crispy Fried Tofu. Transform a block of tofu into crispy, golden-brown nuggets of goodness with this easy 10-minute appetizer. Flavor cubed tofu simply with a little salt, garlic, and nutritional yeast, before frying in olive oil.
- Vegetarian Artichoke Risotto With Tofu. Silken tofu adds tons of creaminess to Italian-style artichoke risotto. This dairy-free recipe uses soy milk and vegan margarine in place of the usual creamy ingredients.
- Crispy Sesame Tofu With Vegetables. Crispy sesame tofu has a crunchy exterior and soft, yielding interior that makes for a wonderful eating experience. Make it for dinner in 30 minutes, tossing sesame-crusted tofu slices in a hot pan with colorful fresh veggies and ginger, plus a little oil and Asian-style sauces.
- Spicy Tofu Breakfast Scramble With Mushrooms and Bell Peppers. Wake up to a vegan breakfast scramble including veggies, tofu, and enough spiciness to get your motor running.
- Vegan Blackened Grilled Tofu. Crispy blackened tofu is so full of flavor, you won't miss the meat. Marinate pressed tofu in plenty of the seasoning mixture before cooking it quickly on a hot grill.
- Vegetarian Tofu Chili. Vegetarian chili makes a winning potluck dish or a fabulous family dinner. This version has both tofu and beans, with loads of hearty flavor from bell peppers and mushrooms; chili powder and paprika adding welcome spice.
- Vegan Tofu Veggie Burgers. Build a better veggie burger by combining well-pressed, drained tofu with diced onions, scallions, wheat germ, garlic powder, soy sauce, and a little flour.
- Vegan Baked Korean BBQ Tofu Recipe. Enjoy the bold flavors of Korean BBQ without the meat by marinating pressed tofu in a flavorful mixture of soy sauce, rice vinegar, ketchup, maple syrup, sesame oil, and a little sugar.
- Vegan Buffalo Tofu Hot Wings. Whether you eat vegetarian or just want to include more meatless meals in your routine, these Buffalo tofu "hot wings" are sure to become a favorite.
TOFU CHILI - VEGETARIAN MAMMA
From vegetarianmamma.com
5/5 (1)Total Time 47 minsCategory Dinner, Main Course, SoupCalories 83 per serving
BEST VEGETARIAN CHILI RECIPE | THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
Ratings 4Calories 331 per servingCategory Main Course
VEGETARIAN TOFU CHILI RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (6)Total Time 1 hr 25 minsCategory Main CourseCalories 269 per serving
CHILI RELLENOS CASSEROLE VEGETARIAN RECIPE - ALL ...
From therecipes.info
VEGETARIAN QUINOA CHILI - EASY TASTY RECIPES
From easy-tasty-recipes.com
9 BEST VEGAN CHILI RECIPES - CLEAN GREEN SIMPLE
From cleangreensimple.com
VEGETARIAN CHILI WITH TOFU - MAYO CLINIC
From mayoclinic.org
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