Tofu Chili

This easy smoky tofu chili recipe is high in protein, cheap and quick to make. A simple vegan chili recipe for weeknight meals. 

Does tofu taste good in chili?

Yes, tofu tastes great in chili! 

But the secret ingredient in a good chili is specifically smoked tofu.

Smoked tofu is simply firm tofu that has been smoked with hickory or wood chips to give it a savory, smoky flavor. 

Smoked tofu can be found in regular supermarkets in the refrigerated section along with the other tofu.

Tofu is a great substitute for ground beef in chili because it can be made into crumbles for a similar meaty texture and the smokey flavor is ideal for chili as if it’s been cooked over a campfire.

Additionally, tofu chili is high in protein, especially when combined with beans, while being low in saturated fat, making it much healthier than traditional chili.

What is the trick to good chili?

There are MANY tricks to a good chili!

Any good chili, and this is even more important for vegan chili recipes, is to build deep flavor from the bottom up with lots of umami, smoke, spice, sweetness and tanginess. 

Everyone has their favorite tricks and ingredients to achieve this but the tricks I use in this vegan chili recipe are:

Smoked tofu instead of regular extra firm tofu is an easy way to add more smokiness in addition to the smoked paprika.

Cocoa powder adds an earthy richness and balances the acidity of the tomatoes. It’s also a key ingredient in my sweet potato black bean chili.

Soy sauce instead of plain salt adds additional umami flavor.

Tomato paste adds sweetness and is also a great umami ingredient.

Another trick that I sometimes use when using canned beans, such as in this vegetarian chili recipe, is to add the liquid from the can. This helps to thicken the chili and adds better “mouth feel”.

What is the best bean to use in chili?

Ok, controversial. 

Choosing the best bean for chili comes down to the texture and flavor you’re after.

Kidney beans are a popular go-to because they’re firm, hearty and hold their shape well during long simmering.

Pinto beans bring a softer, creamier bite that blends beautifully into the sauce.

Black beans, such as in this recipe, are another excellent choice because they add a slightly earthy flavor and a smooth, tender bite that compliments the spices wonderfully.

I’ve even forgone the beans and made a lentil chili recipe.

Or you can do as I have done in this pumpkin chili recipe and combine two or more types of beans to give you a balance of textures and flavors in every bowl.  

Ingredients

The ingredients for this tofu chili recipe are economical and easy to find in most supermarkets. As with any chili, you can customize the ingredients by adding more veggies, spices or seasonings to your taste.

Tofu: Smoked tofu is a key ingredient in the flavor profile of this recipe. It can be found in well-stocked supermarkets in the refrigerated section.

Beans: I have used black beans for this chili recipe. You can substitute kidney beans, white beans, pinto beans or your favorite bean!

Spices: You will need the typical chili spices of chili powder, ground cumin and smoked paprika. I also like to add a bit of herbs in the form of dried oregano. Chili flakes add spice.

Tomato: Firstly, tomato paste which adds sweetness to counteract the acidity of the tomatoes as well as umami. Then, a can of diced tomatoes is added.

Stock: A good-quality vegetable broth for the soup base.

Soy sauce: Soy sauce or tamari may seem weird but it adds an additional depth of flavor in addition to saltiness.

Aromatics: Onion and garlic are the beginning of every great chili recipe.

Cocoa powder: A small amount of cocoa powder adds a deep, complex layer of flavor that gives the impression of a slow-simmered chili while keeping the recipe quick and easy.

Oil: A bit of neutral oil is needed for frying the tofu to golden brown as well as to fry off the onions. I used sunflower oil for the tofu and olive oil for the onions.

How to make tofu chili

This easy vegan chili has complex and smoky flavors that make it taste like it’s been simmering all day. But it takes less than 30 minutes!

Prep: To prep the ingredients for this hearty vegan chili recipe, first drain your tofu.

Smoked tofu usually has a firm or extra-firm texture and doesn’t need to be pressed.

Use your hands to crumble the tofu over a bowl into small, ground-beef-like pieces.

Finely dice the onion and mince the garlic.

Optional: drain and rinse the beans. You can add the liquid from the can to thicken the chili but if its salty or grosses you out, feel free to rinse.

Tofu: Heat a couple tablespoons of neutral oil in a wide non-stick pan over medium-high heat.

Add the crumbled tofu and allow to fry on the first side for a couple of minutes until golden brown.

Then give it a good stir and allow to fry on the other side.

When the tofu has a nice color all over, remove it to a plate or bowl and set aside.

Fry: In a large pot, heat a tablespoon of oil over medium heat on the stovetop.

Add the onion and fry until soft and transparent, then add the garlic and fry for about another 30 seconds until fragrant.

Add the tomato paste, chili powder, cumin, smoked paprika, oregano and red chili flakes.

Sauté and stir constantly, for a minute or two until the tomato paste darkens in color and the spices are very fragrant.

Simmer: Add the beans, tofu crumbles, can of diced tomatoes, vegetable stock, cocoa powder, and soy sauce.

Add as much vegetable stock as necessary to cover the ingredients. For mine it was about 2 cups.

Cover the pot with its lid, lower the heat to low and simmer for about 15 minutes to allow the flavors to meld.

Check on your chili and adjust to consistency. If too much liquid has simmered off or you prefer your chili thinner, add another splash of vegetable stock as needed.

Variations and substitutions 

Tofu: This recipe specifically calls for smoked tofu because of the awesome flavor it imparts. However, if you’ve looked everywhere and can’t find it, you can substitute plain firm or extra-firm tofu. Don’t use silken tofu. A non-tofu option that also has a meat-like texture is TVP, or textured vegetable protein. You can see how to use it in this vegetarian chili recipe. 

Beans: I use black beans but you can absolutely substitute kidney beans, pinto beans, white beans or your favorite bean!

Veggies: I often make chili with bell pepper. It’s a great addition as is corn, sweet potato, butternut squash, mushrooms, carrots, etc. You can pretty much add any vegetable to chili. You can also substitute the red chili flakes for fresh peppers like jalapeño, Anaheim or poblano. 

Garnish: Garnishing your chili is part of the fun. Try fresh cilantro, green onions, corn chips, avocado, lime juice, vegan cheese shreds, or a dollop of vegan sour cream.

FAQs

Make ahead and storage tips

This recipe keeps very well in the fridge without any changes to the texture or consistency. This makes it an ideal recipe for meal prep.

Store leftover chili in an airtight container in the refrigerator for up to 4 days.

It can also be frozen in airtight containers for up to 3 months.

Tofu chili can be reheated in the microwave or in a pot on the stove. 

How to serve tofu chili

Serve tofu chili with your choice of garnishes: fresh cilantro, green onions, corn chips, avocado, lime juice, vegan cheese shreds, or a dollop of vegan sour cream.

This is a hearty main dish and is great served with a fresh green salad, rice, corn bread, tortilla chips, baked potatoes, coleslaw, or crusty bread for dipping.