Soykei Tofu Chili
20min
5 pers.
45min
Firm tofu
Lunches and dinners
Comforting Recipes
Ingredients
Crumbled tofu:
5 ml (1 tsp) garlic powder
5 ml (1 tsp) onion powder
5 ml (1 tsp) mustard powder
5 ml (1 tsp) nutritional yeast
5 ml (1 tsp) soy sauce
30 ml (2 tbsp) cooking oil (avocado or vegetable)
Chili:
1 shallot, thinly sliced
1 carrot, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can corn (341 ml), drained
1 can red kidney beans (540 ml), drained and rinsed
2 cans crushed tomatoes (796 ml each)
1 block Soykei firm tofu, prepared (see below)
45 ml (3 tbsp) chili powder
15 ml (1 tbsp) cocoa powder
15 ml (1 tbsp) paprika
15 ml (1 tbsp) maple syrup (or sweetener of choice)
5 ml (1 tsp) cumin
5 ml (1 tsp) chipotle powder (optional)
Salt and pepper, to taste
Preparation
Crumbled tofu:
- Preheat the oven to 220 °C (425 °F). Line a baking sheet with parchment paper.
- Open the Soykei firm tofu and place it on a clean cotton towel. Using a potato masher or your hands, crumble the tofu until it resembles ground meat.
- Gather the tofu into a ball in the centre of the towel and press firmly to remove as much water as possible.
- Transfer the tofu to a bowl, add all the crumbled tofu ingredients and mix well.
Spread the mixture in a thin, even layer on the baking sheet. Bake for 30 minutes, stirring every 10 minutes, until golden and slightly crispy.
Chili:
- While the tofu bakes, sauté the shallot, carrot, bell pepper and garlic in a large pot with a drizzle of oil over medium heat until softened.
- Add the crushed tomatoes, kidney beans, corn and all the spices. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Stir in the crumbled tofu and simmer for another 10 minutes.
- Taste and adjust seasoning. Serve on its own or over pasta, topped with sour cream, fresh cilantro or sharp shredded cheddar.
