For this year’s Epiphany chili cook-off at our church, I continued my recent trend of providing a meat-free offering, and wanted to try cooking with tofu for the first time. I adapted a recipe found on Pinterest and used my beloved Instant Pot. It was well-received!
- 1 pkg extra-firm tofu (12-14 oz)
- 2 tbsp nutritional yeast flakes
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 2 28 oz cans crushed tomatoes
- 1 15 oz can petite diced tomatoes
- 1 15 oz can black beans
- 1 sweet onion, diced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Dash of hot sauce (optional)
In small flat-bottomed strainer, drain tofu and break into chunks. Add yeast, soy sauce, and oil and stir until coated and mixture resembles ground meat. Spread onto baking pan and bake at 350⁰ for 35-45 minutes, stirring every 10 minutes or so, until browned but not burnt. Cool and set aside.
Drain beans and add to instant pot. Add all remaining ingredients and pressure cook on high pressure for 4 minutes. Release pressure and stir in tofu. Serve when heated through.
The Soup Diva 