Low-Carb High-Protein Vegan Tofu Chili
This vegan chili is one of our favorite low-carb high-protein plant-based recipes. It is packed with a variety of low-carb vegetables and a combination of warm spices making this dish the perfect dinner for cold winter months. It’s got a deliciously unique umami flavor from the mushrooms, and is incredibly simple to prepare.
How to Make It
Step 1
Dice the celery, bell pepper, zucchini, and mushrooms, and mince the garlic. Slice the avocado and chop the walnuts. To a pot over medium heat, add the olive oil, celery, minced garlic, cinnamon, chili powder, cumin, and paprika. Sauté until soft and fragrant, for about 2 minutes.
Step 2
Add in the bell peppers, zucchini, and mushrooms. Cook for 5 minutes until the vegetables are soft. Occasionally stir to ensure the vegetables do not stick to the bottom of the pot.
Step 3
Add in the tomato paste, tomatoes, vegetable broth, crumbled tofu, and walnuts. Reduce the heat to medium-low and simmer for about 25 minutes until the mixture thickens up. The vegetables should be soft, and the mixture should have reduced to half of its original amount.
Step 4
Add the coconut milk and almond milk and stir using a spatula. Simmer uncovered for another 3 minutes until the coconut cream is well cooked. Taste and adjust the seasoning to your preference.
Step 5
Serve in a bowl, top with sliced avocado, and a tbsp of vegan sour cream. Garnish with chopped parsley, flaky sea salt, and a wedge of lemon.
Ingredients
- Extra virgin olive oil
2 tbsp
- Celery
3 small – stalk – 5″ long
- Garlic
2 clove
- Cinnamon
1 tsp
- Chili powder
1 tsp
- Cumin, ground
1 tsp
- Paprika
1 tsp
- Green bell peppers, raw
0.5 small
- Zucchini, cooked from fresh
0.5 small
- Mushrooms, raw
200 g
- Tomato paste
1 tbsp
- Tomato, canned
7 oz
- Vegetable broth, bouillon or consomme
1.5 cup
- Tofu, raw (not silken), not cooked, extra firm, not drained
700 g
- Walnuts
0.25 cup, chopped
- Coconut milk, plain or original, fortified
0.25 cup
- Almond milk, vanilla or other flavors, unsweetened
0.5 cup
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Avocado
0.5 each
- Vegan Gourmet Sour Cream Alternative
2 tbsp
- Parsley
1 tbsp, chopped
- Lemon
2 wedge – 1/8 of medium