READY IN 1¼ hrs

Stove Top Tofu Chili

Read Reviews (34)

"I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu." — GUELPH CLOG GIRL

Directions

In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

Footnotes

British English recipe for Easy Vegan Tofu Chilli.
French recipe for Chili vegetarien au tofu.
Australian recipe for Easy Vegan Tofu Chilli.

Reviews More Reviews

Most Helpful Positive Review

Jan 08, 2004

This was the first tofu recipe I've ever tried and I loved it! I left out the corn and didn't add any extra water so that it was thick. I highly recommend this to anyone who is experimenting with tofu.

—FABY16

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Most Helpful Critical Review

Nov 12, 2007

Instead of using the water called for, I added some leftover spaghetti sauce I had on hand, which gave the soup the thicker consistency and full tomato flavor I was missing the first time I made it. Also added a liberal amount of garlic powder, and twice as much chili powder, to kick it up a notch ;)

—newbie25

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41 Ratings

Mar 20, 2007

I froze my tofu (been in the freezer for a while). Defrosted it in a pot of boiling water for a few minutes. Took it out and it was a tougher consistency--like grd turkey or beef. Added fresh minced garlic (3 cloves), added some red and green bell peppers with the onions and celery. Didn't have corn on hand. I chopped up some carrots very finely diced and threw that in the pot too. I sauteed all the veggies for a while in some EVOO to get it nice a soft yet crunchy. You don't have to brown the tofu, just mix it spices. I added more chili spice (probably tripled it), added a dash of hot sauce, a dash of garlic powder, freshly ground black pepper and a hint of mrs dash hot and spicy. Didn't want it too spicy but enough flair to go on. Mixed all that up in the tofu. It won't change any color...so if seeing the white bothers you, try marinating it in some tomato sauce or something. I didn't care it was white. Poured the tofu in the pot and let it boil for bit 5-8 min and then simmered. I didn't cook it for the time stating (1 hr). Thought that'd be too long, plus I needed a meal quick. Served this with turkey hotdogs for the family. MMMM mmm mmm . Leftovers the next day are superb! Try this recipe.. simple.

—ISLANDGIRL05

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Jan 25, 2004

This is a delicious vegetarian recipe but uses way too much water. I used half the amount called for and then added uncooked elbow macaroni during the last 12 minutes of cooking.

—Helen Miller

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Nov 16, 2006

I,too, had to add much more chili powder and some chili flakes because we love our chili "Hot". I also added some sliced carrots, green peppers and red peppers to give an alround meal. I took the advice of others and only added enough water to barely cover. I also added some green lentils to give it substance. If some people find this chili too watery, add some rice to it which will soak up the moisture. All in all it is a good chili and easy and quick to make.

—Nancy

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Sep 26, 2003

This was quite soupy, and should be used, that way. I liked it enough to make again, as a soup. I may also experiment by omitting all that water.

—Chef Bob

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Jun 04, 2006

We made this for dinner the other night, and, having read the other reviews, used way less water - only about 1/2 cup. Other than that, we followed the recipe exactly, and it was delicious. We enjoyed it just as much the second night.Great for those who think they don't like tofu. Don't leave out the corn - it is essential to the flavour.

—Emma

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Dec 18, 2005

I took tips from others, such as, adding more chili powder, garlic, cumin and bell peppers. I didn't have any corn to add, and I added less water, it really didn't need too much. My chili turned out fantastic!

—PUNKYBJ

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Nutrition

Calories
123 kcal
6%

Carbohydrates
15.2 g
5%

Cholesterol
0 mg
0%

Fat
5.1 g
8%

Fiber
4.5 g
18%

Protein
5.9 g
12%

Sodium
275 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stove Top Tofu Chili

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 123
Calories from Fat: 46

% Daily Value *
Total Fat 5.1g 8 %
Saturated Fat 0.7g 3 %
Cholesterol 0mg 0 %
Sodium 275mg 11 %
** Potassium 198mg 6 %
Total Carbohydrates 15.2g 5 %
Dietary Fiber 4.5g 18 %
Protein 5.9g 12 %
Sugars 3g
Vitamin A 5 %
Vitamin C 9 %
Calcium 10 %
Iron 20 %
** Thiamin 10 %
** Niacin 9 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.