TOFU CHILI: A SPICY, FIERY, MEAT-FREE, VEGAN RECIPE
Provided by Meredith James
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- Leave your tofu in the freezer until frozen (overnight), then allow it to thaw naturally on the side. When it's soft, place your tofu into a tofu press and leave the excess liquid to drain thoroughly before preparing your homemade vegetarian chili.
- Pour oil into a large skillet or large pot on the stovetop and turn the heat to medium.
- Dice your onions and peppers, then saute them in the heated oil until they start to soften.
- Mince your garlic cloves and mix them with the onions and pepper. Take your block of tofu and crumble it into the skillet.
- Pour in your chili powder, cumin powder, paprika powder, and ancho chile powder. Mix all your ingredients together.
- Give your vegetarian chili with tofu a taste, then add in cayenne pepper powder as per your tastes. If you like your spiced tofu extra hot, then keep adding cayenne pepper!
- Cook all the spices and ingredients in the skillet for another 5 minutes before turning down the heat.
- Next, add your cans of tomatoes, black beans, and kidney beans to the mix. Pour in your vegan ale and add some tomato paste to thicken the chili tofu. Keep stirring, then allow your vegan chili with tofu to simmer for at least 30 minutes. You can keep it simmering for longer to thicken the sauce up. Alternatively, if it's too thick, just add a splash of water to the skillet while it's simmering.
- Towards the end of the simmering process, add your corn to the dish and stir through. Take another taste, and add more cayenne pepper powder and salt and pepper as you like. Allow to simmer for another 2 minutes, then turn off the heat.
- Allow to rest, then serve your freshly cooked vegan tofu chili to your hungry family and friends!
Nutrition Facts : ServingSize 6
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.
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.
MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER
This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.
Provided by Simone
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
- Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 58.2 g, Fat 18.2 g, Fiber 22 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1645.5 mg, Sugar 4.9 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
VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
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
SMOKY TOFU CHILI
This vegan recipe shows off the chameleon-like qualities of a longstanding protein alternative: tofu. Big flavors from aromatics including garlic, tomato paste, chipotle, and cumin are simmered together with the extra-firm tofu, which holds its shape through cooking and while soaking up every bit of the big chili flavor at the same time.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Heat oil in a pot over medium. Reserve 1/4 cup onion for garnish; add remaining onion, garlic, and bell pepper to pot. Season with salt. Cook, stirring, until vegetables are tender, 6 to 8 minutes.
- Add tomato paste, chipotle, and cumin; cook, stirring, 2 minutes. Add tomatoes, beans, tofu, and 2 cups water; season with salt.
- Bring to a boil, then reduce heat to medium-low and simmer until chili is slightly thickened, 25 minutes. Serve with reserved chopped onion and cilantro.
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.
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