Dairy-Free Chili Tofu

Get ready to spice up your dinner routine with this bold and hearty Dairy-Free Chili Tofu recipe! Perfect for vegans, vegetarians, or anyone seeking a protein-packed meatless meal, this dish combines golden, sautéed tofu with a robust, smoky chili base made from a medley of vibrant vegetables, black beans, and kidney beans. Seasoned with smoky paprika, chili powder, and a hint of cayenne, this one-pot wonder delivers layers of flavor in every bite. Simmered to perfection and topped with fresh cilantro, it’s a delicious and satisfying option for weeknight dinners or meal prep. Plus, it’s gluten-free, dairy-free, and customizable with your favorite toppings like avocado, jalapeños, or dairy-free sour cream. Easy to make in under an hour, this plant-based chili is guaranteed to warm you up and leave you craving more!

Nutriscore Rating: 88/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic, red bell pepper, and green bell pepper. Sauté for another 3 minutes until the peppers begin to soften.

Step 5

Add the tomato paste, chili powder, ground cumin, smoked paprika, and cayenne pepper. Stir well to coat the vegetables in the spices.

Step 6

Pour in the canned diced tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine and bring the mixture to a simmer.

Step 7

Return the tofu to the pot and mix gently. Season with salt and black pepper.

Step 8

Lower the heat and let the chili simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.

Step 9

Taste and adjust the seasoning if necessary. Stir in the chopped cilantro just before serving.

Step 10

Serve hot with your favorite toppings like avocado, jalapeños, or dairy-free sour cream if desired.

Nutrition Facts

Serving size	(2345.0g)

Amount per serving	% Daily Value*
Calories	2325.9

Total Fat 80.1g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 7.7g
Cholesterol 8mg	0%
Sodium 6195.9mg	0%
Total Carbohydrate 272.3g	0%
Dietary Fiber 102.1g	0%
Total Sugars 37.9g
Protein 142.9g	0%

Vitamin D 0IU	0%
Calcium 3338.1mg	0%
Iron 44.5mg	0%
Potassium 6837.1mg	0%

*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.

Source of Calories

Fat: 30.3%

Protein: 24.0%

Carbs: 45.7%