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tofu chili

Fuzz's Tofu Chili

Fuzz's Tofu Chili can be made with or without the tofu. These days I usually use vegetarian beef crumbles.
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Cookie Madness


  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 10 oz extra firm tofu or 1 1/2 cups veg. beef crumbles frozen, thawed, drained, pressed dry
  • 1 tablespoon chili powder like Gebhardt**
  • 1 tablespoon ground cumin
  • 2 tablespoons ketchup
  • 1 14.5-ounce can diced “Mexican Style” tomatoes, undrained or any kind diced Note about peppers
  • 1/2 cup tomato sauce
  • 1 teaspoon unsweetened cocoa powder
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon of oregano
  • 1 1/2 cups vegetable broth Swanson or reconstituted
  • 1 15 oz can black beans, drained and rinsed


  • Heat the vegetable oil over medium in a Dutch oven or 3 ½ quart pot. Add onion and sauté 3 minutes. Add the garlic and tofu and sauté another 2 minutes. Add chili powder, cumin, ketchup, tomatoes, tomato sauce, brown sugar, cocoa powder and vegetable broth.
  • Simmer uncovered for about half an hour. Chili should thicken as it simmers.
  • If you want to cook it longer than half an hour, cover it up and simmer for another half hour to an hour. Add the black beans and cook for another 5 minutes or until they are heated through.


Be careful choosing chili powder because some brands are very spicy.  Also, dried ground chili peppers are also called chili powder.