Vegan Tofu Chili Print this recipe Details Serves: 4Number of ingredients: 15To prep: 10 minutesTo cook: 35 minutesDifficulty: Easy Nutrition per servingKilojoules: 1184Calories: 283Protein: 23gFat: 6.2gSaturated Fat: 1.2gCarbohydrates: 28gCarbohydrates per 100g: 6.3gFiber: 14.9gSodium: 334mgPotassium: 933mg Ingredients 300g block firm听tofu听 1 tablespoon olive oil听听 1 onion, finely chopped听 2 cloves garlic, crushed听 1 red capsicum, finely chopped听听 1 zucchini, finely chopped听 陆 teaspoon chili powder听 1 tsp smoked paprika听 1 tsp cumin听 1 can kidney beans, drained and rinsed well听 1 can black beans, drained and rinsed well听 1 can diced tomatoes, no added salt听 Salt and pepper to taste听 陆 bunch coriander, chopped听 Method To prepare the tofu – Place tofu between paper towels and press to remove excess liquid. Next, using your hands or fork, crumble tofu into small pieces.听 Heat olive oil in a large casserole pot on medium heat. Add the tofu and cook for approximately 5 minutes, stirring occasionally. Tofu should turn golden and crispy.听 Add the diced onion, garlic, red capsicum, and zucchini to the casserole pot. Cook for approximately 5 minutes until the vegetables begin to soften.听 Stir in chili powder, smoked paprika and cumin. Next, add kidney beans, black beans and canned tomatoes. Stir to combine all ingredients.听 Allow chili to simmer for 25 minutes, allowing the flavours to develop. You may need a little water or vegetable stock if the chili gets too thick.听听 Season with salt and pepper.听听 When ready to serve, garnish with fresh coriander.听听 Serving suggestion: Add a dollop of smashed avocado听听
