Tofu Chili


Number of Servings: 
Dish Type: 
Difficulty Level: 
Diet Type: 
Recipe Source: 
Maribeth Abrams,
Recipe Rating: 
  • 1 pkg Nasoya firm or extra-firm tofu
  • 2 tbls chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt and sugar
  • 1 cup fresh kale, chopped
  • 1 tbls olive oil
  • 1 onion, red bell pepper, and carrot, chopped
  • 2 garlic cloves minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • ½ cup sliced black olives (optional)
Preparation Method: 

In a medium bowl, mix together the chili powder, cumin, paprika, oregano, salt, and sugar and set aside. Crumble the tofu into the bowl of spices and stir until the tofu is thoroughly coated with the spices. Set aside. Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrot, and garlic and 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. 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. Season to taste and serve.

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