Keto Tofu Chili Con Queso
How to Make It
Step 1
Start with a full block of tofu, and remove as much excess water as you can from it without breaking it. Use paper towels to absorb liquid from the sides and top. Gently press down on the top of the tofu to continue releasing liquid until most of it is gone. Then, use your fingers to break the tofu up into crumbly pieces that resemble “ground beef” in a large mixing bowl. If excess liquid pools at the bottom of the bowl, drain it off when you’re done crumbling the tofu.
Step 2
Season the ground tofu with salt, pepper, cumin, onion powder, garlic powder, paprika, and worcestershire sauce. For the rest of the recipe, you can use a utensil to mix the tofu in the bowl. At your discretion, you can cover and store the tofu in your refrigerator to marinate, but you may continue on immediately to cook it. Heat the olive oil in a wide pan over high heat. Once the oil is hot, add the seasoned tofu to the pan, and stir it around briefly in the oil.
Step 3
Let the tofu cook on one side until it starts to char and crisp up to mimic grilled ground beef. Once it’s cooked, start stirring and rotating the ground tofu around in the pan as it continues cooking on high heat. If you like the crispy texture, you can continue the process of letting it cook for longer before stirring it. Adjust the heat as necessary to complete cooking the ground tofu to your liking – about 10 minutes. Leave the finished tofu aside in the pan to rest.
Step 4
Melt the butter in a medium-sized pot over low heat. Once the butter is melted, add the cream cheese to the pot. You may briefly soften the cream cheese in your microwave for no more than 10 seconds on high heat before adding it to your pot. Stir the cream cheese around the pot until it breaks down, melts, and starts emulsifying with the melted butter. Pour half the almond milk into the pot and stir it with the butter and cream cheese.
Step 5
Pour the remaining almond milk into the pot and stir the ingredients together. Bring the pot to a simmer. Then, scoop all the ground tofu from the pan into the pot followed by a minced jalapeno and the chili powder. Continue stirring as the ingredients heat through and return to a simmer. With the pot bubbling, stir the shredded cheese into the queso until it’s melted. Let the queso continue bubbling until you have a thick consistency for dipping. Enjoy warm.
Ingredients
- Tofu, raw (not silken), not cooked, extra firm, not drained – 14 oz
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Cumin, ground – 0.5 tsp
- Onion powder – 0.25 tsp
- Garlic powder – 0.25 tsp
- Paprika – 0.5 tsp
- Worcestershire sauce – 2 tsp
- Olive Or Extra Virgin Olive Oil – 1 tbsp
- Butter, unsalted – 2 tbsp
- Cream cheese – 2 oz
- Almond milk – 1 cup
- Jalapeno peppers, raw – 1 large – approx 4″ – 6″ long
- Chili powder – 0.25 tsp
- Mexican blend cheese – 0.75 cup, grated