Low Sodium Chili Tofu

Discover the bold and flavorful world of Low Sodium Chili Tofu, a heart-healthy twist on a classic comfort dish. This vibrant recipe combines protein-packed firm tofu with colorful bell peppers, aromatic garlic, and a smoky blend of chili powder, cumin, and smoked paprika, all simmered in a rich tomato base made with no-salt-added ingredients. Perfect for those watching their sodium intake, this easy-to-make chili is packed with wholesome vegetables and layered with robust flavor. Served hot, garnished with fresh cilantro, and brightened with a squeeze of lime, this satisfying dish is ideal for weeknight dinners or meal prepping. Healthy, vegan-friendly, and ready in under an hour, it's a guilt-free indulgence you’ll want to make again and again.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Dice the red bell pepper and green bell pepper into small pieces. Finely chop the medium yellow onion and mince the garlic cloves.

Step 4

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.

Step 5

Add the diced green and red bell peppers to the pan and cook for 5 minutes until they begin to soften.

Step 6

Stir in 2 tablespoons of tomato paste and cook for another 2 minutes, ensuring the paste coats the vegetables evenly.

Step 7

Add the low sodium canned diced tomatoes and 240 milliliters of low sodium vegetable broth to the pan. Stir to combine.

Step 8

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.

Step 9

Bring the mixture to a simmer, stirring occasionally, and let it cook for 15 minutes to develop flavors.

Step 10

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.

Step 11

Finely chop 2 tablespoons of fresh cilantro. Cut the lime into wedges.

Step 12

Serve the chili tofu hot, garnished with chopped cilantro and a squeeze of fresh lime juice on top.

Nutrition Facts

Serving size	(1592.6g)

Amount per serving	% Daily Value*
Calories	905.6

Total Fat 49.1g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 448.5mg	0%
Total Carbohydrate 79.6g	0%
Dietary Fiber 25.0g	0%
Total Sugars 34.7g
Protein 54.0g	0%

Vitamin D 0IU	0%
Calcium 822.9mg	0%
Iron 14.0mg	0%
Potassium 2663.9mg	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: 45.3%

Protein: 22.1%

Carbs: 32.6%