Low Carb Chili Tofu

Spice up your dinner routine with this vibrant and satisfying Low Carb Chili Tofu! This plant-based, protein-packed vegetarian recipe combines golden, crispy tofu cubes with a medley of bold spices, zesty green chilies, and sweet red bell peppers, all simmered in a rich tomato base. Perfect for those watching their carbs, this hearty dish delivers all the warmth and depth of traditional chili without the beans. The jalapeño slices add a fiery touch, while a fresh cilantro garnish and a squeeze of lime brighten every bite. Ready in just 45 minutes, this easy skillet meal is ideal for a flavorful weeknight dinner or meal prep option. Whether served solo or paired with cauliflower rice, this chili tofu is guaranteed to impress your taste buds!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the tofu is pressing, chop the onion, red bell pepper, and mince the garlic. Set aside.

Step 3

After the tofu is pressed, cut it into 1-inch cubes.

Step 4

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.

Step 5

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.

Step 6

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

Stir in the canned diced tomatoes and chopped green chilies. Mix well.

Step 8

Add chili powder, ground cumin, paprika, salt, and black pepper. Stir to combine evenly.

Step 9

Gently fold in the sautéed tofu cubes, ensuring they are well-coated with sauce.

Step 10

Add the sliced jalapeño and cook the mixture for another 10 minutes on low heat to let the flavors blend.

Step 11

Before serving, garnish the chili tofu with freshly chopped cilantro.

Step 12

Serve hot with lime wedges on the side for an extra zesty kick.

Nutrition Facts

Serving size	(1254.1g)

Amount per serving	% Daily Value*
Calories	1269.4

Total Fat 78.9g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 8.5mg	0%
Sodium 1959.0mg	0%
Total Carbohydrate 69.8g	0%
Dietary Fiber 28.6g	0%
Total Sugars 28.7g
Protein 79.7g	0%

Vitamin D 0IU	0%
Calcium 3319.9mg	0%
Iron 19.6mg	0%
Potassium 2675.2mg	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: 54.3%

Protein: 24.4%

Carbs: 21.3%