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Marian's Quick Tofu Chili

Marian's Quick Tofu Chili

Serves: 4

Category: Soups and Stews
Author: Marian Fanok

Average Rating: 
Rated by: 23 members

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Water packed tofu changes texture when it is frozen, resulting in "meaty" crumbles that add body to this delicious and hearty chili.

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1 pound extra firm tofu, frozen & thawed, squeezed dry and crumbled (see note)
1 medium green pepper, coarsely chopped
1 small onion, coarsely chopped
2 cloves garlic, minced
1 (28-ounce) carton chopped tomatoes, no-salt-added
2 tablespoons chili powder, or more to taste
1 1/2 cups cooked kidney or pinto beans or 1 (15 ounce) can low sodium or no-salt added beans, drained


In a large pan, combine all ingredients and simmer for 30 minutes, or until all liquid is absorbed.

To make in a slow cooker: Water saute peppers, onions and garlic in a large pan until almost tender, about 5 minutes. Add crumbled thawed tofu and continue to cook for an additional 2-3 minutes. Pour into a slow cooker along with remaining ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Note: Thaw tofu on counter top for about 6 hours before squeezing out water.
Freezing the tofu results in a more meaty texture. Unfrozen, crumbled tofu may also be used.

Calories 216; Protein 17 g; Carbohydrates 32 g; Sugars 8 g; Total Fat 3.6 g; Saturated Fat 0.6 g; Cholesterol 0 mg; Sodium 149 mg; Fiber 10.5 g; Beta-Carotene 1553 ug; Vitamin C 53 mg; Calcium 107 mg; Iron 4.1 mg; Folate 148 ug; Magnesium 96 mg; Potassium 1086 mg; Zinc 1.9 mg; Selenium 5.1 ug

Comments (12):



02/01/2006 08:12 PM

Rated this recipe:

This is good if you like beans and tofu. The tofu gives it a "meaty" taste and consistency. There's only one thing -- I found that just one 14 oz. can of chopped tomatoes was not enough 'liquid' for this recipe. I put twice as much in! Maybe it's because I prepared it on the stovetop and not in a crockpot.
This comment was last edited on 02/01/2006 08:13 PM


03/05/2006 11:12 AM

Rated this recipe:

I made this on the stove top in a large skillet. I ommitted the peppers and used chopped celery and zuchinni instead. I used a large can of tomatoes plus some ripe fresh tomates I had. I used cubed tofu which I added only to my portion (since my husband isn't on the diet and doesn't like tofu). I didn't use the rice. Both of us liked it a lot and it fed us for several meals.


12/13/2006 10:11 AM

Rated this recipe:

This is a very good, substantial chili. I made this in the crockpot, and next time will add that extra can of tomatoes. And there will be a next time--tofu's already in the freezer.


11/11/2007 10:13 PM

Rated this recipe:

This is my favorite main dish . . . often without the tofu.
I especially like using the crock pot on high which makes it faster to fix . . . very easy and wonderfully tasty !
This comment was last edited on 11/14/2007 08:40 AM

Susan A

01/23/2008 05:00 PM

Rated this recipe: (no rating)

This is a great recipe. I made it in the crock put and also found it needs more tomatoes. I also served it with chopped avocado. My whole family enjoyed it - even my son who is very picky.
This comment was last edited on 02/13/2008 12:02 PM


03/29/2011 11:11 AM

Rated this recipe:

I served Marian's Tofu Chili over spaghetti squash. My husband loved it! Thank you Marian.


05/28/2011 10:38 PM

Rated this recipe:

This was good and easy to make. I added in half a can of no salt tomato sauce because it didn't seem quite saucy enough. I served it over romaine which was tasty, but I think having it over spaghetti squash would be good too.


03/21/2013 12:36 PM

Rated this recipe:

Made this recipe many many times, and love it!

Things I do though since I've not seen a 28oz can of "no salt' chopped tomatoes is buy 2 cans of 14.5oz "no salt" diced tomatoes instead. I also buy a 1 pound package of "Marion's Tofu Crumbles, Politely Hot" instead which is already cooked and looks like cooked hamburger. I use two full cans of rinsed and drained Kidney beans as I find the canned Pinto's are too mushy to suit me, and honestly until today I didn't realize the recipe calls for 1/2 of each can, so all this time I've doubled on the beans. Also add 2 Tablespoons of Cumin.

Pour the tomatoes into my medium soup pot first. Turn on the burner and let it start while I chop, open/drain/rinse, measure/etc. the other items and toss each in as they're ready. Stir it all up once everything is in and let it cook on medium heat until green peppers and onions are cooked. Stir every little bit so nothing burns. I don't do the the rice.

Makes a fast, easy dinner for rushed days. I always keep the ingredients on hand.
This comment was last edited on 03/22/2013 01:58 PM


07/21/2013 08:04 PM

Rated this recipe:

Very good! I used 2 T of chili powder, next time ill use 3 and add some cumin and 21 season salute.

Here are my additions
Added 1 chopped zucchini
2 cups of chopped kale in the last 10 minutes
1 T matzo zest

Will make it again
This comment was last edited on 07/21/2013 08:04 PM


10/29/2013 12:23 AM

Rated this recipe:

One of the first recipes I ever tried years ago. So delicious and easy, I make it often. I usually put a cup and a half of dried beans (a chili mix - black beans, pintos, kidneys) in the slowcooker for several hours and then add the remaining ingredients (no green pepper, extra garlic) and some "extras" kale or chard, mushrooms, any extra veggies I have around, and 2T of Penzey's chili powder and 2tsp of Penzey's "Chili 9000" for a little extra spice. Skip the rice and it's a real treat for dinner. :)


01/20/2016 07:34 AM

Rated this recipe:

Great recipe!! Call me crazy, but I decided to puree some of the chili and I think it made a nice salad dressing. I have a hard time finding a dressing that I really like. Maybe the fact that it's cooked works better for me. Is there anything wrong with a cooked salad dressing?
This comment was last edited on 01/21/2016 06:36 PM


01/12/2017 10:49 PM

Rated this recipe:

Hi's Chinaberry again.  I reviewed this recipe above (March, 2013).  Still love this recipe but over the years now have made some additional adjustments.  Dropped the tofu completely and now throw in a handful or so of dehydrated mushroom pieces instead ...and 3 Tablespoons or so of Ground Dates and if needed 1/2 to 1 cup of water.  Also have upped my Chili Powder and Cumin to 3 Tablespoons each.  Got away from the tofu Curmbles I was using when the company couldn't/wouldn't tell me information about 'all' the ingredients since I've also switched to using Non-GMO if possible.  And to my bowl, after getting a serving, I pour a bit (about 1/8 cup) of Edensoy Original Unsweetened SoyMilk (only 5 mg of salt per 1 cup) into it to give me the illusion of a dab of sour cream.  :)

This comment was last edited on 01/12/2017 11:51 PM