Dairy-Free Chili Tofu
Packed with bold flavors and hearty textures, this Dairy-Free Chili Tofu recipe is the ultimate comfort food for plant-based eaters and anyone seeking a delicious, dairy-free chili alternative. Featuring golden-browned cubes of extra-firm tofu, a vibrant mix of bell peppers, and a medley of protein-rich black and kidney beans, this dish is simmered in a fragrant blend of chili powder, smoked paprika, and cumin for a smoky-spicy kick. With diced tomatoes and vegetable broth tying it all together, this vegan chili delivers robust satisfaction in every bite. Perfect for weeknight dinners or game day gatherings, it’s customizable with toppings like fresh cilantro, avocado, or jalapeños, ensuring big flavor while keeping things wholesome and dairy-free. Quick to prepare and easy to make, this recipe is a must-try for anyone exploring healthy, plant-based meals.
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 1 diced green bell pepper
- 400 grams canned diced tomatoes
- 400 grams, drained and rinsed canned black beans
- 400 grams, drained and rinsed canned kidney beans
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 250 milliliters vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
Instructions
Begin by draining the tofu and pressing it under a heavy object for about 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the tofu cubes and sauté them until golden brown on all sides, about 8 minutes. Remove the tofu from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic, red bell pepper, and green bell pepper. Sauté for another 3 minutes until the peppers begin to soften.
Add the tomato paste, chili powder, ground cumin, smoked paprika, and cayenne pepper. Stir well to coat the vegetables in the spices.
Pour in the canned diced tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine and bring the mixture to a simmer.
Return the tofu to the pot and mix gently. Season with salt and black pepper.
Lower the heat and let the chili simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning if necessary. Stir in the chopped cilantro just before serving.
Serve hot with your favorite toppings like avocado, jalapeños, or dairy-free sour cream if desired.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5543 mg | 241% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 93.3 g | 333% | |
| Total Sugars | 38.9 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1993 mg | 153% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 5846 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
