Stove Top Tofu Chili

Stove Top Tofu Chili

37 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
GUELPH CLOG GIRL
Recipe by  GUELPH CLOG GIRL

“I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu.”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

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Directions

  1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
  2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
  3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

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Reviews (37)

Rate This Recipe
FABY16
19

FABY16

This was the first tofu recipe I've ever tried and I loved it! I left out the corn and didn't add any extra water so that it was thick. I highly recommend this to anyone who is experimenting with tofu.

ISLANDGIRL05
17

ISLANDGIRL05

I froze my tofu (been in the freezer for a while). Defrosted it in a pot of boiling water for a few minutes. Took it out and it was a tougher consistency--like grd turkey or beef. Added fresh minced garlic (3 cloves), added some red and green bell peppers with the onions and celery. Didn't have corn on hand. I chopped up some carrots very finely diced and threw that in the pot too. I sauteed all the veggies for a while in some EVOO to get it nice a soft yet crunchy. You don't have to brown the tofu, just mix it spices. I added more chili spice (probably tripled it), added a dash of hot sauce, a dash of garlic powder, freshly ground black pepper and a hint of mrs dash hot and spicy. Didn't want it too spicy but enough flair to go on. Mixed all that up in the tofu. It won't change any color...so if seeing the white bothers you, try marinating it in some tomato sauce or something. I didn't care it was white. Poured the tofu in the pot and let it boil for bit 5-8 min and then simmered. I didn't cook it for the time stating (1 hr). Thought that'd be too long, plus I needed a meal quick. Served this with turkey hotdogs for the family. MMMM mmm mmm . Leftovers the next day are superb! Try this recipe.. simple.

Helen Miller
16

Helen Miller

This is a delicious vegetarian recipe but uses way too much water. I used half the amount called for and then added uncooked elbow macaroni during the last 12 minutes of cooking.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 123 cal
  • 6%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 15.2 g
  • 5%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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