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Tofu Chili


  • 5 cups cooked pinto beans
  • 2 pounds frozen tofu
  • 1/4 cup soy sauce (tamari)
  • 1 1/2 tablespoons tomato paste
  • 3 tablespoons corn oil
  • 1/2 teaspoon garlic powder
  • 1/2 cup liquid (water or bean cooking liquid)
  • 1 1/2 tablespoons oil
  • 1 medium green bell pepper, diced
  • 2 large onions, diced
  • 3 cloves garlic, minced
  • 1 tablespoon sea salt
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons cumin


  1. Cut tofu into bite-size pieces and freeze overnight.
  2. The next day, thaw tofu for about 1 hour.
  3. Mix soy sauce, tomato paste, corn oil, garlic powder and liquid and add thawed tofu; heat in a skillet.
  4. In a separate skillet, sauté green pepper, onions and garlic in oil until onions turn clear. Put all ingredients in a pot and simmer together. You may have to add more liquid. Cook for 20 to 40 minutes.

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