Tofu-Chili

The secret weapon in this vegetarian chili is a freeze-thaw trick that transforms soft tofu into something that crumbles and chews like ground meat. Freezing changes the protein structure, and once thawed, the tofu squeezes dry and shreds easily with a fork.

Soy sauce and steak sauce marinate the crumbled tofu before it hits the pan, giving it a savory, umami-rich depth that plain tofu can’t deliver on its own. Mixed with sautéed garlic, onion, chili powder, and cumin, then simmered with tomatoes and kidney beans, you get a bowl of chili that satisfies even the skeptics.

Squeeze the thawed tofu firmly between your hands or press it in a clean towel. The drier it gets, the more sauce it absorbs in the pot, and the better the final texture.

Pro Tips

• Freeze the tofu at least 24 hours ahead. A quick freeze doesn’t change the texture enough. Plan ahead.
• Thaw it fast by placing the sealed package in boiling water as directed. It works in minutes.
• Let the chili sit 10 minutes off heat before serving. Like all chili, it thickens and the flavors deepen as it rests.

Variations

• Add a diced chipotle pepper in adobo for smoky heat that takes this in a Southwestern direction.
• Use black beans instead of kidney beans and top with avocado and lime for a Tex-Mex bowl.
• Stir in a tablespoon of cocoa powder with the spices for a deeper, more complex chili flavor.