Low Sodium Chili Tofu
Savor the bold flavors of this Low Sodium Chili Tofu recipe, a delightful plant-based dish that's as nutritious as it is flavorful. Perfect for anyone seeking a heart-healthy option, this recipe features golden-browned firm tofu paired with a medley of colorful bell peppers, aromatic garlic, and onions, all simmered in a rich, spiced tomato sauce. Using low sodium vegetable broth and no-salt-added tomato products, this dish delivers impressive depth of flavor without the excess salt. Smoky paprika, earthy cumin, and zesty chili powder create a well-rounded spice profile, while a garnish of fresh cilantro and a squeeze of lime brighten each bite. Ready in under an hour, this vegan-friendly chili tofu is a satisfying and wholesome meal perfect for busy weeknights!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams firm tofu
- 240 milliliters low sodium vegetable broth
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons tomato paste (no salt added)
- 400 grams low sodium canned diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro
- 1 whole lime
Instructions
Drain the tofu and press it with a clean kitchen towel or paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.
In a large saucepan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides, about 8-10 minutes. Remove tofu and set aside.
Dice the red bell pepper and green bell pepper into small pieces. Finely chop the medium yellow onion and mince the garlic cloves.
In the same pan, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for another 1 minute until fragrant.
Add the diced green and red bell peppers to the pan and cook for 5 minutes until they begin to soften.
Stir in 2 tablespoons of tomato paste and cook for another 2 minutes, ensuring the paste coats the vegetables evenly.
Add the low sodium canned diced tomatoes and 240 milliliters of low sodium vegetable broth to the pan. Stir to combine.
Season the mixture with 1 tablespoon of chili powder, 1 teaspoon of cumin powder, 1 teaspoon of smoked paprika, and 0.5 teaspoon of black pepper. Mix well.
Bring the mixture to a simmer, stirring occasionally, and let it cook for 15 minutes to develop flavors.
Return the tofu to the pan and gently stir to ensure every piece is well-coated with the sauce. Cook for an additional 5 minutes to heat through.
Finely chop 2 tablespoons of fresh cilantro. Cut the lime into wedges.
Serve the chili tofu hot, garnished with chopped cilantro and a squeeze of fresh lime juice on top.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 448 mg | 20% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 34.7 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2664 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.
