Vegetarian 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.
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
THE BEST VEGETARIAN CHILI IN THE WORLD
Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
Provided by calead910
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 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
More about "vegetarian 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.)
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 (171)Total Time 1 hr 15 minsCategory Main DishesCalories 415 per serving
VEGAN TOFU CHILI RECIPE AND NUTRITION - EAT THIS MUCH
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Servings 8Total Time 1 hr
VEGAN MUSHROOM TOFU CHILI - 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.
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.
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
- Unwrap the block of tofu, drain and pat it dry with paper towels. Then add two layers of dry paper towels to a sheet pan. Cut the tofu into a few pieces and place them on the towels to dry out even more. Set aside.
- Coat the bottom of a large pot with olive oil (ideally a 5-quart Dutch oven). Place it over medium-low heat and add the onion and garlic. Stirring often, cook until everything is nicely caramelized, about 15 minutes.
- Press down gently on the tops of the tofu pieces with more dry paper towels — you want it as dry as possible. Then crumble the tofu into small pieces, and add it to the pot with the onion. Turn the heat to medium and brown the tofu. Again, stirring often. This should take about 10 minutes. (You can ad a bit more oil at this point if the bottom of the pan is dry.)
- Add the chipotle peppers in adobo, chili powder, oregano and cumin to the pot and stir. Cook until it’s very aromatic, about 30 seconds.
VEGAN CINCINNATI CHILI - RABBIT AND WOLVES
From rabbitandwolves.com
5/5 (2)Category Main CourseServings 4Total Time 1 hr 40 mins
- Press your tofu first, using a tofu press, or by placing on a plate and placing something heavy on top. Press for at least 30 minutes, but the longer the better. You want to make sure the tofu is nice and firm and most of the liquid is out of the tofu.
- When ready, heat the olive oil on medium high in a large pot. Crumble the block of tofu into the pot. Finish breaking up the tofu with a spoon until it is in small crumbles that resemble ground beef.
- Season the tofu with a bit of salt and pepper. Then brown the tofu, reducing heat as needed for 5-10 minutes. Or until the tofu is lightly browned and very firm. If some gets stuck to the bottom, no worries.
VEGAN CHILI WITH "GROUND BEEF" TOFU » THE JOY OF AN EMPTY POT
From thejoyofanemptypot.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 328 per serving
- Prepare the "Ground Beef" Tofu ** ahead of time and set aside. The prep time listed does not include the time needed to make the "Ground Beef" tofu.
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.
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.
THE 20 BEST TOFU RECIPES - VEGAN HEAVEN
From veganheaven.org
- Vegan Bibimbap with Crispy Sesame Tofu. Crispy tofu cubes with sesame seeds on top are the superstar in this vegan bibimbap. The whole dish comes together pretty quickly and you can prepare most of the ingredients in advance.
- Vegan Nashville Hot Tofu Nuggets. These vegan Nashville hot tofu nuggets by Lauren from Rabbit and Wolves are the perfect comfort food! They’re kind of like a vegan take on deep fried Nashville hot chicken!
- Afghan Cauliflower and Tofu Tikka Kebab Skewers. These smokey cauliflower and tofu tikka kebab skewers by Eva from The Curious Chickpea are perfect for summertime barbecues!
- Spicy Vegan Tofu Chili with Sour Cream. You definitely won’t miss the meat in this spicy vegan tofu chili with cashew sour cream! It’s super easy to make and packed with protein!
- Almond Rosemary Lemon Crusted Tofu. Doesn’t this almond rosemary lemon crusted tofu by Sam from It Doesn’t Taste Like Chicken look absolutely delicious?
- Vegan Battered Tofu Mexican Tortas. I wish I could just bite right into this vegan battered tofu Mexican sandwich by Eva from The Curious Chickpea! It’s filled with refried beans, vegan mayonnaise, seitan bacon, roasted poblanos, and cabbage slaw.
- Vegan Sheet Pan Fajitas with Chipotle Lime Tofu. This recipe for vegan sheet pan fajitas with chipotle lime tofu by Caitlin from From My Bowl couldn’t be easier!
- Tofu and Kale Pesto Sandwich. This vegan tofu and kale pesto sandwich with carrots, grilled zucchini, and lettuce is perfect for a quick and healthy lunch!
- Vegan Thai Red Curry with Tofu and Vegetables. This vegan Thai curry with tofu and mixed vegetables by Ruchi from Ruchi’s Kitchen makes a great weeknight dinner.
- Sweet and Salty Tofu Bowls. These sweet and salty tofu bowls by Cindy from Vegetarian Mamma are such a great way to use tofu. They are very easy to make and, thus, make a great weeknight dinner.
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5/5 (1)Total Time 47 minsCategory Dinner, Main Course, SoupCalories 83 per serving
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