Two Bean Tofu Chili
Submitted by ditdit
Vegetarian two-bean tofu chili with black beans, kidney beans, and tofu marinated in soy sauce, red wine, and Dijon mustard. A hearty, meaty-tasting plant-based chili that feeds a crowd.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minThe secret to making tofu taste like it belongs in a chili pot? Freeze it, thaw it, squeeze it dry, and marinate the heck out of it.
Torn into rough pieces and browned in a savory mix of tomato paste, soy sauce, Dijon mustard, red wine, and garlic, the tofu develops a chewy, almost meaty texture that even skeptics won’t question.
Black beans and kidney beans bring heft, while a generous pour of chili powder, cumin, and three cans of tomatoes build a thick, warming base.
Fresh parsley and cilantro stirred in at the end brighten every spoonful. Serve it with cornbread and dare someone to guess it’s vegetarian.
Chef Tips
- Freezing and thawing the tofu changes its texture completely, making it spongy and perfect for soaking up the marinade
- Squeeze the thawed tofu firmly between towels to remove as much water as possible
- Brown the marinated tofu until the liquid is fully absorbed for the richest flavor
- Add the kidney beans near the end since they’re already cooked and just need warming through
- This chili improves overnight as the spices deepen, so make it ahead if you can
Ingredients
Directions
Soak the black beans.
Freeze, thaw and squeeze out the tofu, then tear into pieces.
In a mixing bowl, whisk together half the tomato paste, soy sauce, mustard, garlic, oregano, red wine and basil.
Add the tofu and stir to coat.
In a large pot, sauté the tofu mixture in half the oil until the liquid has been absorbed and the tofu browned.
Remove from the heat.
In a small pot, sauté the onion in the remaining oil until transparent.
Add to the tofu mixture. Also add the tomatoes, the rest of the tomato paste, chili powder, cumin, salt and pepper.
Also add the black beans.
Simmer on low heat for 30 to 40 minutes until the beans are tender.
Add the kidney beans and cook another 10 minutes.
Add parsley and cilantro and cook for 5 minutes.
Check seasonings and serve with cornbread.
Comments
