Guys, I’ve been holding out on you. I can’t believe it took me five years of blogging to share this secret: tofu is amazing in chili. I can almost hear all the tofu haters out there scoffing. But you know what? One day, waaaaaaay back, I was a tofu hater myself. And tofu chili is definitely one of the top (at least in the top three) dishes that made me love it. Let me explain. You know how people say tofu takes on the flavor of what it’s cooked with? Well, that’s only sort of true. It depends on how you prepare the tofu. So, for example, if you dice up a bunch of tofu and pan fry it (say, using this method) and then drench it in sauce, it’s just going to taste like tofu covered in sauce. But if you crumble up your tofu and cook it in flavorful sauce, then your tofu sucks up the flavor, and it actually does end up tasting like what you cooked it with. Chili is the perfect example of a dish where this method works. And bonus: the crumbly texture of tofu is perfect for taking the place of meat in chili. Tip: to give your crumbled tofu an extra hearty, chewy texture that’s perfect for chili, freeze it first! I talked a little bit in this taco recipe about how freezing tofu is a game changer in terms of texture. All you have to do is stick the tofu in the freezer (in the original packaging, or sealed up in a freezer bag), let it freeze solid, and then thaw it completely. Need more guidance? Read: How to Freeze Tofu. If you forget to freeze your tofu the chili will still be awesome, so no worries there. But try to remember to freeze it if you can, because it’s better that way!
How to Make Amazing Tofu Chili
So let’s talk about how this chili comes together. First you’ll sauté some onions and peppers, then the tofu gets crumbled up and added, along with some spices. This gives the tofu a chance to brown, and the spices get a little toasted, which enhances the flavor. From there you add the tomatoes, beans and (my second favorite chili ingredient) some beer. Let it simmer for at least 30 minutes, but longer if you like the flavors to really mingle. I added a bit of corn at the end for extra texture and a touch of sweetness. And that’s it! Super easy right? Dish it out and top with avocado, cashew cream, scallions, cilantro, or whatever you like.
A Few More Pointers…
This stuff is freezer friendly! Make a double batch and freeze half for later. If you’re not into beer, just swap it out with an equal amount of vegetable broth. If you do use beer, check with barnivore to make sure the variety you choose is vegan. Adjust the spice level to your liking. I keep mine mild because my husband isn’t into super spicy food, but feel free to up the heat with as much cayenne pepper and hot sauce as you like.
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