Low Carb Chili Tofu
Elevate your weeknight dinners with this flavorful, protein-packed **Low Carb Chili Tofu** recipe—perfect for health-conscious foodies seeking bold, spicy meals without the carbs. Featuring golden, crispy cubes of extra-firm tofu simmered in a zesty tomato-based sauce infused with chili powder, ground cumin, and paprika, this dish delivers layers of heat and smoky depth. Vibrant red bell peppers, tender onions, fresh jalapeño slices, and green chilies add a burst of color and texture, while a sprinkle of fresh cilantro and a squeeze of lime bring a refreshing finish. Ready in just 45 minutes, this vegan-friendly chili is an ideal choice for meal prep or quick weeknight dinners, offering a hearty, satisfying meal with minimal fuss. Whether you serve it solo or pair it with cauliflower rice, this recipe is a delicious way to enjoy guilt-free comfort food. **Keywords:** Low carb chili tofu, vegan chili recipe, spicy tofu dish, healthy weeknight dinner ideas, protein-packed vegan recipes.
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Recipe Information
Ingredients
- 16 oz extra-firm tofu
- 2 tbsp olive oil
- 1 medium, chopped onion
- 1 medium, chopped red bell pepper
- 3 minced garlic cloves
- 15 oz canned diced tomatoes
- 2 tbsp, chopped green chilies
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 small, sliced jalapeño
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Begin by draining and pressing the tofu. Remove it from the package and pat dry. Place the tofu block on a plate lined with paper towels, place another plate on top, and weigh it down with a can or a heavy object. Allow it to press for about 15 minutes to remove excess water.
While the tofu is pressing, chop the onion, red bell pepper, and mince the garlic. Set aside.
After the tofu is pressed, cut it into 1-inch cubes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the tofu cubes and sauté them for about 6-8 minutes, turning occasionally, until golden and slightly crispy. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and red bell pepper, and sauté for 4-5 minutes until they are soft.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the canned diced tomatoes and chopped green chilies. Mix well.
Add chili powder, ground cumin, paprika, salt, and black pepper. Stir to combine evenly.
Gently fold in the sautéed tofu cubes, ensuring they are well-coated with sauce.
Add the sliced jalapeño and cook the mixture for another 10 minutes on low heat to let the flavors blend.
Before serving, garnish the chili tofu with freshly chopped cilantro.
Serve hot with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1959 mg | 85% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 28.7 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3320 mg | 255% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2675 mg | 57% | |
*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.
