Tofu is a great addition to any meal that calls for lots of dressing or sauce, and this vegan chili is no exception. Why? Because tofu, like mushrooms, takes on the flavors and nuances of the dish and mimics the texture of meat. This recipe features salty tamari and zesty Mexican seasonings for a well-balanced and satisfying meatless chili.
Vegan Tofu and Bean Chili
1 lb. extra-firm tofu, crumbled
4 cups cooked pinto beans
2 10-oz. cans whole tomatoes
1 clove garlic, minced
3 Tbsp. Frontier® Mexican Fiesta Seasoning
2 Tbsp. Frontier® Organic Onion Flakes
1 Tbsp. tamari
2 tsp. olive oil
1. In large saucepan over medium, heat olive oil. Add tofu, onion flakes and garlic. Sauté until tender and tofu is browned.
2. Add remaining ingredients and stir until well combined.
3. Bring to low boil. Reduce heat and simmer for 30 minutes. Garnish with lime juice, cilantro, dairy-free cheese and/or green onions.