Hearty and Healthy Vegan Chili with Baked Tofu

This vegan chili is absolutely delicious! In fact, my mouth is watering while I sit here and write about it :). This recipe is perfect for a chilly fall or winter day or when you feel a sniffle coming on! It is packed with nutritious vegetables, protein rich beans and tofu, and flavorful spices. Serve with a slice of warm vegan cornbread or some crispy crackers for the perfect family meal!

The Ingredients…

What starts off every great recipe? Some fresh, crisp, nutrient-packed veggies that pack a punch in the flavor department! There are so many great ingredients in this recipe that are so great for you! Which is why I highly recommend indulging in a bowl (or two) of this vegan chili when you’re not feeling the best. So let’s take a look…

Garlic and Onion

In case you haven’t noticed, I try to use garlic and onion in almost every recipe I create because of their natural antibiotic properties! Eating some garlic and onion each day is a great way to ward off those unwanted microorganisms. These ingredients also contain vitamins B, C, iron, and more!

Cilantro

Small but mighty, cilantro adds a warm yet citrusy flavor and is packed with vitamins and minerals! You can find vitamins A, K, potassium, iron, and magnesium in this amazing herb! It is also known to help cleanse the body of heavy metals that build up over time.

Tofu and Beans

The protein power houses of this dish that still offer a variety of health benefits! Tofu contains all 9 essential amino acids, iron, calcium, and more! In this recipe the tofu is baked and marinated so it adds such a rich texture to this amazing vegan chili! Also contributing to the nutrient density of this dish, beans are also high in fiber which is a great cleansing nutrient (if you know what I mean :)).

This dish is clearly packed with many nutrients…as I have only discussed a few!

So please, go enjoy this delicious vegan chili recipe! You will not be sorry! Let me know what you think in the comments below!

Print Recipe

• The Tofu
• 1 package (16 oz) Extra-Firm Tofu
• 1 teaspoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground red pepper (optional)
• 1 tablespoon soy sauce
• 2 tablespoons water
• 1 tablespoon maple syrup or agave
• The Chili
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 box low-sodium vegetable broth
• 1 can (28 oz) diced tomatoes (low-sodium if possible)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• Salt and pepper to taste
• 2 cups white mushrooms (sliced)
• 2 medium tomatoes (chopped)
• 1 hot pepper of choice (diced, optional)
• 3 stalks green onion (chopped)
• 1 cup cilantro (chopped)
• 1 can (15 oz) kidney beans (drained and rinsed) *
• 1 can (15 oz) white beans (drained and rinsed)
• 1 can (15 oz) chickpeas (drained and rinsed)

1

First you will want to press the tofu.

2

To do this, you can place the tofu between two plates with a folded paper towel in between the top/bottom of the tofu and each plate. Place something heavy (like a large cookbook) on top of the top plate.

3

Allow it to be pressed for 10 minutes and then switch out the paper towels.

4

Allow to press for at least 10 more minutes.

5

Once finished, crumble the tofu with your hands into a medium sized container or large zip-lock bag.

6

Mix all seasonings in a small bowl and then pour over the tofu.

7

Make sure all the tofu is covered in the mixture and allow to marinate for at least 20 minutes in the fridge (Turning half way).

8

In the meantime, line a baking sheet with foil, preheat the oven to 350 degrees Fahrenheit, and begin to cook the rest of the chili.

9

When the tofu is done marinating, pour it all out onto the prepared baking sheet and spread out evenly.

10

Bake for 30 minutes or until the pieces start to turn golden brown (flip half way with a spoon or spatula).

11

*I recommend preparing all of your ingredients as stated above before starting the chili as this is much easier*

12

Saute the yellow onion and garlic in olive oil in a large soup pot over medium heat until fragrant.

13

Add the vegetable broth, diced tomatoes, and seasonings. Stir to incorporate.

14

Add in all the vegetables, excluding the beans and chickpeas.

15

Cover and cook on medium heat for 10-15 minutes.

16

Add the beans and chickpeas and cook for an additional 10 minutes over medium heat. *

17

Finally, add in the baked tofu crumbles and cook on low for an additional 10-20 minutes.

18

Serve immediately or store in the fridge for 5-6 days.

*You can use whatever combination of beans/chickpeas that you want! Just make sure it is around the same amount.