Tofu Chili

This is such a delicious and colorful dish. The tofu absorbed many of the wonderful flavors and it also mimicked the texture of meat. I added carrots which gave it a sweet flavor. This is such a great way to add protein, fiber and carbohydrates to your diet. I just love cooking with different ingredients. It can also be a very healthy chili for people who are following the Doug Kaufmann phase 2 my hubby. If you want you can serve it over brown rice....Yummielicious!!!

Extra firm tofu, thawed
2 tbs. EVOO
1 green bell pepper, chopped
1 yellow onion, chopped
1 Jalapeno, add more for extra spice
1 1/2 cup water or vegetable broth
1 can kidney beans
1 can pinto beans
1 can diced tomatoes
2 tbs. chili powder
2 tsp. ground cumin
2 cup carrots, chopped
Salt and pepper to taste

If you want you can toast the cumin in a brings out the flavor. Heat oil over medium high heat. Add peppers, onions, jalapeno and carrots and sauté for about 5 mins. Add water or broth, beans, crumbled tofu, diced tomatoes, chili powder, cumin and salt and stir well. Bring to a broil, then reduce heat, cover and simmer. It takes about 45 minutes to an hour for the flavors to come together. Inspired by wholefoodsmarket!!


  1. This looks so good!!!!!!!!!!!!
    Awesome work Mrs. Chef!!!!!!!!!!!

  2. ooooo...good idea and it's chili weather here in Santa Barbara. Gray and cold. This will be welcome tonight. Thanks, s

  3. I Love tofu! and your recipes is tempting me to try NOW, since I have all ingredients ready in hand.
    Just by looking at the pic I say say.. it must be YUMMO!


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