How to Make Tofu Chili


Wanting to try something different for dinner? Why not check out LearnToCook’s vegetarian tofu chili.

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1 tablespoon olive oil
1 cup onion
2 tablespoons minced garlic
1 package firm tofu
1 red pepper (medium diced)
1 green pepper (medium diced)
1 8oz can tomato puree (or fresh pureed concasser)
1 8oz can tomato diced (or fresh concasser)
1 tablespoon Worcestershire sauce
2 teaspoons smoked adobo powder
2 tablespoons coco powder
2 teaspoons cumin
1 can of your choice beans, drained (optional) (Chickpeas)
to taste chili powder


1. Crumble tofu in a medium sized bowl to desired consistency. Add tomato puree and diced, soy sauce, Worcestershire sauce, coco powder, smoked adobo powder, cumin, and chili powder (optional) and stir to mix thoroughly. Cover and store in fridge for 30 minutes to 1 hour to allow the tofu to soak up the different flavors.

2. After the tofu has had time to marinade, begin the remainder of the recipe. Warm the olive oil in sauté pan over medium heat. Add onions and garlic and sauté until transparent. Add peppers and sauté, add tofu mixture and beans, and stir to combine onions. Cook for at least 30 minutes. Serve warm and enjoy! Feel free to sprinkle with your favorite vegan cheese and/or sour cream (or dairy if you don’t want to go vegan). You can also serve over brown rice or pasta, or just eat as is (which is my favorite option).

NOTE: This chili is meant to be a thicker consistency, not soupy like many traditional chili tends to be. But if you prefer a soupy chili, try adding up to a can of tomato sauce to when you combine all ingredients in the pan, and allow everything to simmer for 10 minutes or so. You can also add peppers, tomatoes, or corn for a chunkier chili.


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