This tofu chili starts with coarse tofu crumbles browned in a skillet before they meet beans and tomatoes. A measured dose of Spicy Taco Dust adds heat without hiding the vegetables.
Make it with Spicy Taco Desert Dust. Start with the amount listed, then taste before adding more.
2 level teaspoons (10 ml) Spicy Taco Desert Dust, plus up to 1 more teaspoon to taste
1 can (28 ounces/794 g) crushed tomatoes
2 cans (15 ounces/425 g each) cooked kidney beans, drained and rinsed
1 cup (240 ml) low-sodium vegetable broth
1 tablespoon (15 ml) lime juice
Directions
Press and crumble. Wrap tofu in a clean towel and press beneath a plate with a modest weight for 15 minutes. Pat dry and break into rough 1/2-inch crumbles; leave uneven pieces rather than making a smooth paste.
Brown the tofu. Heat 1 tablespoon oil in a wide nonstick skillet over medium-high heat. Spread tofu in one layer. Cook 10–12 minutes, turning occasionally, until some surfaces are golden and moisture has evaporated. Set aside.
Soften the vegetables. In a heavy pot, heat remaining tablespoon oil over medium heat. Cook onion and pepper 6–8 minutes. Add garlic, tomato paste and the first 2 teaspoons Dust; stir for 1 minute.
Simmer the chili. Add tomatoes, beans and broth. Simmer uncovered 15 minutes, stirring. Fold in browned tofu and simmer 10 more minutes, stirring gently to preserve the crumbles.
Finish and serve. Add lime juice. Taste a cooled spoonful before adding any optional extra Dust. Divide among six bowls; the tofu should remain in distinct, tender crumbles within the thick bean chili.
Prep timing: 15 mins + 15 mins pressing.
The Dust In This Recipe
Spicy Taco Seasoning
$19.99
Make it with Spicy Taco Desert Dust. Start with the amount listed, then taste before adding more.
✦Desert HeatCayenne turns up the heat while keeping the taco flavor intact.
✦Organic SpicesA savory blend built for tacos and other weeknight favorites.
Extra-firm tofu holds coarse crumbles better than silken or soft tofu. Drain and press it before browning. If using very dense super-firm tofu, pressing may be unnecessary; use approximately the same drained weight.
WHY BROWN THE TOFU SEPARATELY?
A wide pan gives moisture room to escape and helps the crumbles develop a firmer surface. Adding wet tofu straight to tomato sauce skips that texture. Some golden patches are enough; do not chase a dark crust on every piece.
CAN I USE BLACK OR PINTO BEANS?
Yes. Use two same-size cans of cooked beans, well drained and rinsed. Canned kidney beans are already cooked; this recipe is not suitable for adding raw dried kidney beans directly to the pot.
HOW CAN I MAKE IT LESS SPICY?
Start with Mild Taco Dust instead of Spicy Taco, using the same measured amount. Add more only after the chili has simmered. Heat and salt become more noticeable as liquid reduces.
IS THIS RECIPE VEGAN?
The listed base uses tofu, beans and vegetable broth without dairy or meat. Check the current labels of the broth and seasoning to suit your diet. Tofu contains soy; avoid calling the dish allergen-free.
HOW DO I STORE AND REHEAT IT?
Cool in shallow portions and refrigerate within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder for 3–4 days. Reheat to 165°F (74°C), stirring gently and adding broth if needed.
CAN I FREEZE TOFU CHILI?
Yes, for up to three months for best quality. Thaw in the refrigerator and reheat thoroughly. Freezing makes tofu a little more porous and chewy, which suits this coarse chili texture but will differ from the freshly made pot.
