All the meaty meatless thangs there ever were are right here in this very chili.
It’s that time of year where we put everything in a pot and say “oh hi, here’s dinner.” And breakfast. And lunch. Everything becomes a one-pot-meal.
Because no one wants to do dishes when it’s thirty degrees outside. We want to sip coffee with cinnamon and chow down on sweet gingerbread nothings while things cook in one pot. While dishes don’t pile up. While the counters clean themselves.
I’m a huge tofu fan but never have I ever put the ‘fu in chili. Why, you ask?
I have no answer for you there. Tofu is magical in the way that it takes on the flavor of pretty much anything. It’s basically an edible sponge. A high-protein, tasteless sponge. How appetizing does that sound right now? Raise your hand if you’re thrilled to whip up a batch of meatless tasteless sponge chili.
Meeee!
But seriously. The combination of tofu and mushrooms and beans galore makes this chili one for the chili books. It’s meaty without trying to be meaty. It’s savory, umami, bold. It would be insanely delish atop cornbread. Or like jalapeño cornbread studded with roasted corn slathered in something…buttery.
In order for tofu to not take on the stereotype of being a white mushy monster, you must press it. My go-to vehicle for pressing tofu is the EZ Tofu Press. It’s been the best-selling tofu press on Amazon for the past three years, which is about how long I’ve been using it.
Essentially the press efficiently removes the water from the tofu in 15 minutes or less, leaving that nice firm tofu that’s ready to absorb all the flavors and take on the world! If you’ve ever tried pressing tofu using millions of paper towels or heavy cans and books which then proceed to fall on your toes, you’ll appreciate this press even more. It costs $19.99 on Amazon, is easy to clean, and is also dishwasher safe. Dreamy!
Giveaway: The folks over at EZ Tofu Press are giving away a tofu press to one lucky reader! To enter, simply leave a comment telling me what tofu recipe you’d make with the press. This giveaway is open to U.S. residents only and will end next Sunday, November 29th at 12am EST. The winner will be notified via email.
Good luck!
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Vegan Mushroom Tofu Chili
- Prep Time: 30 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 50 mins
- Yield: 6 1x
- Category: Main Meal
Description
A zesty meatless chili made with mushrooms and tofu that carnivores and herbivores alike will go crazy for!
Ingredients
- 1 lb. extra firm tofu, drained and pressed
- 1 tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8oz mushrooms, chopped
- 2 bell peppers, chopped
- 2 1/2 tbsp chili powder
- 2 tsp cacao powder
- 2 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 2–15oz cans beans (I used red and white kidney beans), drained and rinsed
- 2–15oz cans diced fire-roasted tomatoes
Instructions
- Drain and press tofu (I used my EZ Tofu Press) for at least thirty minutes or overnight,
- Heat olive oil in a medium pot/Dutch oven over medium heat. Add onion and garlic and saute for 5 minutes. Add mushrooms and peppers and saute for another 5 minutes.
- Crumble tofu and add to pot with spices. Saute for another 7-10 minutes.
- Add beans and tomatoes, stirring to combine. Bring mixture to a boil and then reduce heat to low and simmer (covered) for about an hour, or until flavors have melded together.
[Tweet “The meatiest meatless chili! Vegan Mushroom Tofu Chili via @TheHummusapien @BenzelBen”]
This post is sponsored by EZ Tofu Press. Be sure to check out their site and find them Pinterest, Facebook, and Twitter. Thanks for supporting the brands that support Hummusapien!
I think I would revisit every tofu recipe I’ve ever made, to be honest! This would be a game changer for marinating and soaking up optimal flavor!
If I got this awesome EZ Tofu Press, I would use it when I make tofu stir fry constantly! I love to make all different veggie stir fries with tofu during the week and having this tofu press would definitely save me time when I get home late from work!
Hi Lindsay, you’re the winner! Please email your address to [email protected]. Thanks!
So many good tofu recipes to make-but ones of my favs is your ricotta tofu lasagna (meat eating hubs LOVED it!) If it don’t win I need to add a tofu press to my Christmas list!
I’ve been tweaking a salad with quinoa, butternut squash, cranberries, spinach, and a number of other things, but it’s amazing with honey-glazed baked tofu, and baked tofu is five million times better with a tofu press. I’ve been wanting one of these for ages!
Well, I would make this mushroom tofu chili, of course! ? It looks fabulous!
A tofu press? Amazing! I always have a hard time cooking tofu I place a ton of things on top of it to try and drain it, but it never seems to work well…this could change my feelings towards prepping with tofu! I have a couple recipes I would try out…one Buffalo Tofu Bites and second this mushroom tofu chili. Followed by many more if cooking with tofu became easier!! 🙂
Well if I had an EZ Tofu press I would first give this recipe a whirl, it sounds amazing! Then I would make some sort of curry tofu with veggies, indian food is my latest obsession! I became a vegetarian about 9 months ago and I have loved experimenting with tofu in my cooking. Keep the recipes coming 🙂
What a novel invention. I’ve been using the dish on top of numerous paper towels since I started eating tofu. I would make this recipe with the tofu press! Going to try it out for Thanksgiving and I’m sure will want to make it again.
I would love to try Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta!! And, of course, the tofu press would make this and so many other recipes MUCH easier to tackle!!
I would love to have this press-my cast iron skillet just hit the floor while I was using to press tofu for this chili recipe. My go-to recipe for tofu is an easy one I’ve adapted from Sunset magazine. It’s called Curried Lentils with Paneer, which I replaced with cubed extra firm tofu.
I love tofu with some kind of peanut sauce over rice and lots of veggies
Umm I would definitely make this chili with a tofu press! I’m drooling over the pictures!! I actually can’t believe I didn’t even know such a thing existed!
I love baked tofu and I make lots of different kinds – teriyaki, BBQ, Sirracha, curry, all so good! Great snacking item and my kids love to take it in their lunches too! My plates are getting tired as doubling as a tofu press 😉
I have a great recipe for Chili Lime Tofu “Steaks” that I would make. I recommend getting a tofu press to all of my vegetarian/vegan patients and yet, somehow I don’t have one myself! I’m using the old tried-and-true method of stacking several heavy plates on top of mounds of paper towels. This tofu press definitely seems like a more convenient (not to mention safer for my dishes) option! And this chili recipe looks fantastic! Can’t wait to try it 🙂
I would love to have a tofu press because I can totally relate to stacking multiple items on top of the tofu to only have them fall all over the floor!