This Tofu Chili is a hearty, comforting twist on classic chili, made with crumbled tofu instead of ground beef. I love how the tofu soaks up all the flavors from the spices and rich tomato sauce, giving it a satisfying, meaty texture. It's easy to make in one pot, packed with protein, and perfect for a cozy dinner or meal prep.
The secret is browning the crumbled tofu with chili powder and soy sauce before adding it to the pot. It replaces the ground beef you'd find in a traditional chili, while black beans, kidney beans, tomatoes, and a blend of spices bring everything together into a rich, hearty meal.
Serve it with your favorite toppings, like avocado, vegan sour cream, or fresh cilantro, and a side of cornbread for a complete meal. It's perfect for chilly evenings, busy weeknights, or feeding a crowd. Plus, it tastes even better the next day and freezes beautifully, making it a great option for meal prep.
If you enjoy cooking with tofu, you should also try my Tofu Taco Meat, Tofu Fajitas, or Tofu Tacos. They're all easy, flavorful recipes packed with Mexican-inspired flavors and perfect for everyday meals.
Why You'll Love This Tofu Chili
- Rich, bold flavor: Chili powder, cumin, smoked paprika, and tomato paste create a deep, savory flavor, while soy sauce adds extra richness to the tofu.
- Meaty texture without the meat: Crumbled tofu is browned before simmering, giving it a hearty, ground beef-like texture without processed meat substitutes.
- Easy one-pot recipe: Everything cooks in one pot, with no need to bake the tofu or use an air fryer. Perfect for busy weeknights.
- Hearty and protein-packed: Tofu, black beans, and kidney beans make this chili filling and satisfying, with plenty of plant-based protein and fiber.
- Great for meal prep: The flavors get even better overnight, and leftovers freeze and reheat well for easy lunches or dinners.
Tofu Chili Ingredients
- Tofu: Use firm or extra-firm tofu. Pressing isn't necessary, especially with extra-firm tofu, but if it's very watery, pressing helps give it a firmer, slightly crispier texture. See my How to Press Tofu guide.
- Soy sauce: Gives the tofu a savory, umami flavor. Use tamari for a gluten-free option.
- Olive oil: You can also use avocado, canola, vegetable, or any cooking oil you have on hand.
- Onion: Yellow onion is my favorite, but white or red onion works too.
- Green bell pepper: Brings flavor and texture to the chili. Red bell pepper is a sweeter alternative.
- Jalapeño: Adds a little heat. If you can't find one, use extra cayenne pepper to taste.
- Garlic: Fresh is best, but you can use 1 teaspoon of garlic powder instead of 4 cloves.
- Tomato paste: Makes the sauce richer and more flavorful. You can omit it, but the flavor will be less intense.
- Crushed tomatoes: Give the chili a thick base. Diced tomatoes or tomato sauce also work.
- Black beans: Canned beans are convenient, but cooked dried beans work too. You can substitute pinto beans.
- Kidney beans: Give the chili a hearty texture. Pinto beans or additional black beans are good alternatives.
- Vegetable broth: Adds flavor and keeps the chili from getting too thick. Use my Homemade Vegetable Broth or store-bought broth. Water works in a pinch.
- Chili powder: Use American-style chili powder, a mild spice blend, not pure ground chili pepper or cayenne. You can use my Homemade Chili Powder recipe.
- Ground cumin: Adds a warm, earthy flavor. Ground coriander can work as a substitute, although the flavor will be different.
- Smoked paprika: Gives the chili a subtle smoky flavor. Regular paprika works if that's what you have.
- Dried oregano: Adds a savory, herbal note. Italian Seasoning can work as a substitute.
- Salt: Adjust to taste depending on how salty your broth and soy sauce are.
- Black pepper: Adds a little warmth. Freshly ground pepper gives the best flavor.
- Cayenne pepper: Optional for extra heat. If you don't have any, use red pepper flakes or a little hot sauce instead.
Find the full recipe with exact measurements in the recipe card below.
How to Make Tofu Chili
- Drain the tofu and pat it dry with paper towels. Pressing isn't necessary, especially with extra-firm tofu, but if it's very watery, wrap it in a clean kitchen towel and place something heavy on top for 15-20 minutes, or use a tofu press.
- Crumble the tofu into small, uneven pieces, similar to ground beef. Mix with 1 tablespoon of chili powder and the soy sauce until well coated.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the tofu and cook for 8-10 minutes, stirring occasionally, until lightly browned. Remove from the pot and set aside.
- Heat the remaining tablespoon of olive oil in the same pot over medium heat. Add the onion, bell pepper, and jalapeño. Cook for about 5 minutes, until softened.
- Add the garlic and cook for another minute, stirring frequently.
- Add the tomato paste, remaining chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Stir and cook for 1 minute to bring out the flavors.
- Pour in the crushed tomatoes and vegetable broth, then add the black beans, kidney beans, and browned tofu. Stir, bring to a boil, then reduce the heat to medium-low. Simmer uncovered for 30-40 minutes, stirring occasionally, until thickened.
- Taste and adjust the seasoning if needed. Serve hot with your favorite toppings.
Tips for the Best Results
- Don't crumble the tofu too finely: Leave some slightly larger pieces for a heartier, ground beef-like texture. Very small crumbles can get lost in the sauce.
- Give the tofu room to brown: Use a wide pot and avoid overcrowding. If the tofu is too crowded, it'll steam instead of brown.
- Keep the heat gentle: Once the chili starts simmering, lower the heat to prevent the thick tomato sauce from sticking or burning on the bottom.
- Adjust the consistency: Chili thickens as it cools. Add a splash of vegetable broth when reheating if it gets too thick.
- Balance the flavors: If the tomatoes taste too acidic, add a small pinch of sugar. A squeeze of lime juice at the end can brighten the flavor.
Serving Suggestions
This tofu chili is delicious on its own, but adding a few toppings or serving it with a simple side makes it even better. Here are some of my favorite ways to enjoy it:
- Cornbread: Serve with warm Vegan Cornbread for a classic pairing that's perfect for soaking up the chili.
- Rice: Spoon the chili over white or brown rice for an extra filling meal.
- Tortilla chips: Serve them on the side for dipping or crumble a few on top for extra crunch.
- Creamy toppings: Add Vegan Sour Cream, shredded vegan cheddar, or diced avocado.
- Fresh toppings: Try chopped green onions, cilantro, diced red onion, sliced jalapeños, or a squeeze of lime juice.
How to Store and Reheat Leftovers
- Fridge: Store leftover tofu chili in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Divide into individual portions for easy meals.
- Thaw: Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in a pot over medium-low heat, stirring occasionally, until heated through. Add a splash of vegetable broth or water if it's too thick. You can also reheat it in the microwave.
Frequently Asked Questions
No, pressing isn't necessary, especially if you're using extra-firm tofu. If your tofu is very watery, pressing it for 15-20 minutes can help remove excess moisture and give it a firmer texture. Check out my How to Press Tofu guide for more details.
For thicker chili, simmer it uncovered for a few extra minutes to reduce the liquid. If it's too thick, stir in a little vegetable broth or water until you reach your desired consistency. Keep in mind that chili thickens as it cools.
Absolutely! This chili is perfect for making ahead because the flavors develop even more overnight. Prepare it as directed, refrigerate it in an airtight container, and reheat when ready to serve. It keeps well in the fridge for up to 4 days.
Yes! Pinto beans, cannellini beans, or even chickpeas work well. You can use any combination you like, just keep the total amount of beans the same so the texture stays balanced.
Leave out the cayenne pepper and jalapeño for a milder chili. Make sure you're using American-style chili powder, which is a mild spice blend rather than pure ground chilies. You can always add more heat at the end if you like.
More Vegan Mexican-Inspired Recipes
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Tofu Chili
Ingredients
- 1 (14-ounce) block extra-firm or firm tofu
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, seeded and diced
- 1 jalapeño, seeded and finely diced, optional
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛-¼ teaspoon cayenne pepper, optional
- 2 cups vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, drained and rinsed (about 1½ cups or 250 g drained)
- 1 (15-ounce) can kidney beans, drained and rinsed (about 1½ cups or 250 g drained)
Instructions
- Drain the tofu and pat it dry with paper towels. Pressing isn't necessary, especially with extra-firm tofu, but it helps very watery tofu crisp up. If needed, wrap it in a clean kitchen towel and weigh it down for 15-20 minutes, or use a tofu press.
- Crumble the tofu into small, irregular pieces, similar in size to ground beef. Toss with 1 tablespoon of the chili powder and the soy sauce until evenly coated.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the tofu and cook for 8-10 minutes, stirring occasionally, until most of the moisture has evaporated and the tofu is lightly browned. Transfer to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same pot over medium heat. Add the onion, bell pepper, and jalapeño and cook for about 5 minutes, until softened.
- Add the garlic and cook for another minute, stirring frequently.
- Stir in the tomato paste, remaining tablespoon of chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute, stirring constantly.
- Add the crushed tomatoes, black beans, kidney beans, vegetable broth, and browned tofu. Stir well and bring to a boil.
- Reduce the heat to medium-low and simmer uncovered for 30-40 minutes, stirring occasionally, until thickened. Taste and adjust the seasonings if needed. Serve hot with your favorite toppings.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze in airtight containers for up to 3 months, preferably in individual portions.
- Thaw overnight in the fridge before reheating.
- Reheat on the stovetop over medium-low heat or in the microwave until hot, adding a splash of broth or water if needed.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.