Posts tagged tofu
Spicy Meatless Chili


The thought of tofu and chili didn’t really go together in my mind. So when my hubby requested a chili with tofu, I looked at him and laughed! But after my initial objection, I became curious to see if tofu in a chili could actually work and thus a most delightful vegan chili was born. It’s amazing! Spicy, flavorful and definitely hearty. The tofu takes on a deep chili flavor and doesn’t break down at all in the chili. I was initially worried it would disintegrate to messy goop, but by using extra firm tofu it held together beautifully. Feel free to add more veggies or beans to the chili. This is my base recipe but you could add green peppers, pinto beans, even zucchini! Serve it over whole grain elbow pasta and you have a fabulous meatless chili!  

Let me know what changes or improvements you made to the chili, I love suggestions!! 


Spicy Meatless Chili

Makes 6 servings


  • 1 (14-ounce) package extra-firm tofu, drained and crumbled
  • 1 tablespoon extra-virgin olive oil
  • 1 large green bell pepper, chopped
  • 1 large yellow onion, chopped
  • 1 small jalapeño pepper, chopped with seeds removed
  • 1 cup frozen corn
  • 1 tablespoon garlic, minced 
  • 2 cups vegetable broth 
  • 1 (15oz) can no-salt-added kidney beans, rinsed and drained
  • 1 (14oz) can diced tomatoes
  • 1 (14oz) can tomato sauce 
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon oregano 
  • Pinch of red pepper flakes
  • salt and pepper to taste 


In a large pot, combine pepper, onion, corn and jalapeno. Saute in olive oil until veggies just start to soften. Add remaining ingredients including tofu and simmer on medium heat for thirty minutes. Serve over whole wheat pasta!

Fast Weeknight Stir-Fry

When I want a light and fast weeknight dinner, I head straight for the fridge and use whatever leftover veggies I have to make this super yummy stir-fry. Crisp tender veggies, meaty tofu and a spicy garlic sauce all come together in a snap with this simple recipe. I really love that I am able to use any leftover veggies that I have and make the sauce with ingredients that I always have on hand. If you are not a big fan of tofu, you can certainly use pork, chicken or beef with this recipe. This meal is cost effective, fast and eliminates a trip to the grocery store! That's a win win win in my book! :)

The trick with this recipe is to not overcook your veggies. Just a quick toss around the wok or skillet until they just start to look shiny and then off the heat! Nothing worse than a soggy stir-fry! 


Tofu Stir-Fry

Makes 4 servings


  • 1 tablespoon coconut oil
  • 1 zucchini, sliced 
  • 1 cup mushrooms,sliced
  • 1 cup shredded carrots 
  • 1 can baby corn 
  • 2 tablespoons green onion, sliced 
  • 1 cup extra firm tofu, cubed 
  • 1/4 cup reduced sodium soy sauce 
  • 1 tablespoon rice vinegar 
  • 1 teaspoon sriracha 
  • 1 tablespoon honey 
  • 1 tablespoon garlic, minced 
  • 1 cup of rice, cooked according to package directions


Combine soy sauce, vinegar, sriracha, honey and garlic in a small bowl and stir to combine. Set aside. 

In a wok or large skillet, heat oil until melted then add tofu cubes. Cook until tofu is brown. Add in the veggies and cook just until shiny and starting to soften. Add in sauce and toss to combine. 

Serve over rice and enjoy!