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Tofu Chili

Tofu Chili
  • 6 Servings
  • 5 mins Prep Time
  • 30 mins Total Time
  • 230 Calories

Nutritional Facts

Calories 230 Calories from Fat
% Daily Value
Total Fat 8g %
Saturated Fat %
Trans Fat
Cholesterol 0mg %
Sodium 980mg %
Carbohydrates 29g %
Dietary Fiber %
Sugars 8g
Protein 13g

Ingredients

1 pkg Nasoya® Organic Firm or Extra Firm Tofu

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

½ cup sliced black olives (optional)

Preparation

  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:

Did You Know?


Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

Learn More Fun Facts!