Tofu Chili Recipe

Name: Tofu Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups pinto beans, cooked; 2 lbs frozen tofu; ¼ cup soy sauce (tamari); 1 ½ tablespoons tomato paste; 3 tablespoons corn oil; ½ teaspoon garlic powder; ½ cup water; 1 ½ tablespoons oil; 1 medium green pepper, diced; 2 large onions, diced; 3 cloves garlic, minced; 1 tablespoon sea salt; 1 ½ tablespoons chili powder; 2 teaspoons cumin

Servings: persons

5 cups pinto beans, cooked
2 lbs frozen tofu
¼ cup soy sauce (tamari)
1 ½ tablespoons tomato paste
3 tablespoons corn oil
½ teaspoon garlic powder
½ cup water
1 ½ tablespoons oil
1 medium green pepper, diced
2 large onions, diced
3 cloves garlic, minced
1 tablespoon sea salt
1 ½ tablespoons chili powder
2 teaspoons cumin

1
Cut tofu in bite-size pieces and freeze overnight.
2
Thaw out the next day (about 1 hour).
3
Mix soy sauce, tomato paste, corn oil, garlic powder and liquid and add thawed tofu; heat up in a skillet.
4
In a separate skillet, saute green pepper, onions and garlic in oil until onions turn clear.
5
Put all ingredients in a pot and simmer together.
6
You may have to add more liquid.
7
Cook 20 to 40 minutes.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 cups pinto beans, cooked, 2 lbs frozen tofu, ¼ cup soy sauce (tamari), 1 ½ tablespoons tomato paste, and more.

Yes, Tofu Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Chili

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