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prep time
10 min
cook time
35 min
ready time
45 min
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.
Can you meal prep this high-protein vegan tofu chili?
Yes, you can meal prep this high-protein vegan chili. We recommend making double the batch to enjoy throughout the week. The chili will last up to 4 days in air-tight containers in the fridge. Reheat in the microwave for 40 seconds or on the stovetop over medium heat when you are ready to eat.
What to serve with this low carb chili
This tofu chili is so delicious that it can just be enjoyed as is. Generally, chili is served with a starchy accompaniment such as cornbread, tortilla chips, rice, or quinoa. To serve, we recommend pairing it with other Keto-friendly vegan foods such as low-carb vegan tortilla chips, low-carb vegan flatbread, cauliflower rice, or a hearty salad.
What toppings can I use to garnish this tofu chili?
The chili can be garnished in a variety of ways. For this recipe, we used avocado slices, chopped parsley, and a wedge of lemon. It can also be garnished with sliced radishes, thinly sliced red onions, cilantro, jalapeno peppers, shredded vegan cheese, vegan sour cream, low-carb vegan tortilla chips, or coconut yogurt.
Net Carbs
10.3 g
Fiber
8.1 g
Total Carbs
18.8 g
Protein
29.5 g
Fats
35.9 g
473 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
45 min
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.
