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Tex Mex Tofu Chili Bowl

Hearty protein-packed bowl bursting with flavors from south of the border
Course Main Course
Diet Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 (click to scale)
Calories 330kcal

Ingredients

  • 15 oz red onion diced
  • 1 1/2 tsp canola oil
  • 8 oz red bell peppers diced small
  • 1/2 oz fresh garlic minced
  • 3/4 oz jalapeno peppers diced
  • 3/4 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground paprika
  • 1 1/2 Tbsp tomato paste
  • 12 oz canned crushed tomatoes
  • 1 1/2 Tbsp vegetable base
  • 1 qt water
  • 3/4 cup corn frozen
  • 6 oz canned green chili peppers diced
  • 3/4 cup kidney beans canned, low sodium
  • 3/4 cup black turtle beans canned, low sodium
  • 12 oz extra firm tofu 1" cubed
  • 1/2 tsp canola oil
  • 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 3 oz tortillas corn, white, cut into strips
  • 1-1/2 tsp canola oil
  • 1 1/2 avocados diced 1/4"
  • 1/3 cup fresh cilantro chopped
  • 6 lime wedge

Instructions

  • Heat oil in a large sauté pan over medium high heat. Add tofu, garlic, onion and chili powder, cumin, paprika, salt and pepper. Gently break up the tofu to resemble ground meat. Sauté for 7-8 minutes or until browned and slightly crispy. Set aside.
  • While the tofu is cooking, start the chili. In a large stock pot, heat oil and add onion, bell pepper, garlic, jalapeno, salt and pepper. Sauté for 5-7 minutes until translucent and fragrant.
  • Add chili powder, cumin, paprika and tomato paste. Allow to toast for 2-3 minutes. Deglaze the pan with the crushed tomatoes, water and vegetable base. Then add in the beans, corn and green chilies. Bring to a boil and then reduce to a simmer. Cover stock pot and simmer for 20 minutes. When finished cooking, add reserved tofu, stir in gently to combine and heat through.
  • In a medium sauté pan heat oil over medium high heat. Put the tortilla strips in and fry for 3-4 minutes until crispy. Drain well. Reserve.
  • To serve: Portion out 12 floz. of chili and garnish with 1/4 of an avocado, 1 Tbsp. of cilantro, 1/2 oz. tortilla strips and 1 lime wedge.

Notes

Recipe provided by The Humane Society of the United States.

Nutrition

Calories: 330kcal | Carbohydrates: 46g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Sodium: 1100mg | Fiber: 14g | Sugar: 11g
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