Vegan Chili with Minced Tofu and Tortilla Crisps
Vegan Chili with Minced Tofu and Tortilla Crisps
Yield: 6 Servings Prep Time: 15 Minutes Cook Time: 1 Hour
Full Time: 1 Hour 15 Minutes
Delicious homey vegan chili, with "meaty" tofu and perfectly seasoned crisps for dipping. Perfect for fall, and for gamedays!
Ingredients:
Minced "Meat" Tofu Crumbles
· 2 tablespoons soy sauce or tamari
· 2 tablespoons nutritional yeast
· 2 teaspoons chili powder
· 1 teaspoon smoked paprika
· 1 teaspoon cayenne pepper
· ½ cup water
· 1 package firm tofu
Chili
· 2 tablespoons olive oil
· 1 medium sweet onion, diced
· 3 cloves garlic, minced
· 2 cans crushed tomatoes
· 1 can black beans, drained and rinsed
· 2 can kidney beans, drained and rinsed
· 1 cup water
· 3 tablespoons chili powder
· 2 teaspoons ground cumin
· 1 & 1/2 tablespoon maple syrup
· 1 tablespoon cocoa powder
· 1 teaspoon smoked paprika
· 1/2 teaspoon cayenne pepper
· 1 teaspoon salt, or to taste
Baked Tortilla Crisps
- 1 package of tortillas
- ¼ cup olive oil
- 2 tablespoon garlic powder
- 1-2 teaspoon salt
Instructions
Make your Minced Tofu Crumble:
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or silicone mat.
2. In a large bowl, mix the soy sauce, nutritional yeast, chili powder, cayenne pepper and smoked paprika. If it’s too pasty, add your water in this step to thin. With your hands, crumble tofu into the bowl, and mix with the paste until well combined.
3. In your pan, evenly spread the tofu mixture. Bake in oven for 30 minutes, stirring halfway through. Make your Chili
1. In a large pot over medium heat, add the olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Add in the garlic and cook until sweating, for about 1 more minute, stirring constantly.
2. Add all the rest of the chili ingredients and stir to combine. Bring to a boil, then lower the heat, cover the pot, and simmer until the tofu and tortilla crisps are complete.
Make your Tortilla Crisps:
1. After tofu is done, leave oven heated at 350 degrees F.
2. Stack the tortillas one on top of another and slice the tortillas to create 4 sections.
3. Line the tortillas onto a baking sheet. Avoid major overlapping of tortilla pieces to get them evenly crisped.
4. Brush each tortilla piece with olive oil on one side, sprinkle salt and garlic powder. Flip the tortillas and repeat on the other side.
5. Bake for about 15 minutes, until they start to crisp, then flip each tortilla and bake for another 10-15 minutes until lightly toasted and cooked thoroughly.
Plate your chili, and top with tofu crumbles. Serve with tortilla crisps for dipping, vegan sour cream, cilantro, vegan cheese shreds and chives if desired.
Share your creation on Instagram and tag @marinatedvegan #marinatedvegan