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Tofu Chili

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Tofu Chili
  • 6 Servings
  • 5 mins Prep Time
  • 30 mins Total Time
  • 230 Cal/Serving

Nutritional Facts

Cal./Serving 230
Total Fat 8g
Saturated Fat
Trans Fat
Cholesterol 0mg
Sodium 980mg
Carbohydrates 29g
Dietary Fiber
Sugars 8g
Protein 13g


1 pkg Nasoya® Organic Firm, or Nasoya® Extra Firm Tofu, or Nasoya® Extra Firm Twin Pack
2 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1 tsp salt and sugar
1 cup fresh kale, chopped
1 tbsp olive oil
1 onion, 1 red bell pepper, and 1 carrot, chopped
2 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) black beans, rinsed and drained
1/2 cup sliced black olives (optional)


  1. In a medium bowl, mix together the chili powder, cumin, paprika, oregano, salt, and sugar. Set aside.
  2. Crumble the tofu into the bowl of spices and stir until the tofu is thoroughly coated with the spices. Set aside.
  3. Heat the oil in a large heavy-bottomed pot over medium-high heat.
  4. Add the onion, carrot, and garlic. Cook, stirring, for 5 minutes. Add the red bell pepper and cook, stirring for 5 minutes. Add the reserved tofu and cook, stirring for 5 minutes. Add the tomatoes, black beans, kale, and olives if using.
  5. Bring to a boil, reduce heat, and simmer until the kale is tender, 2 to 7 minutes. The cooking time will take longer if you use fresh rather than frozen kale.
  6. Season to taste and serve.

Nasoya products used in this recipe:


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    Did You Know?

    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!