vegan tofu chili that’s flavorful and easy to make:
Ingredients:
14 oz. firm tofu, pressed and crumbled
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 tbsp. ginger, minced
1 can diced tomatoes
1 can kidney beans, drained and rinsed
1 tbsp. chili powder
1 tsp. cumin powder
1 tsp. paprika
Salt and pepper to taste
1 tbsp. olive oil
Fresh cilantro for garnish (optional)
Directions:
Heat oil in a large skillet over medium-high heat.
Add onion, bell pepper, garlic, and ginger to the skillet and sauté until onions are translucent.
Add crumbled tofu to the skillet and cook until slightly browned.
Add diced tomatoes and kidney beans to the skillet and stir.
Add chili powder, cumin, paprika, salt, and pepper to the skillet and stir until combined.
Reduce heat to low and let the chili simmer for 15-20 minutes.
Garnish with fresh cilantro (optional) and serve hot.
This vegan tofu chili is packed with protein and flavor, making it the perfect plant-based meal for any day of the week.