Tofu and Bean Chilli

This Mexican inspired Vegan dish packs everything into one main meal to create a super delicious and filling dish packed full of plant-based protein, healthy fats, fibre and iron from all the components. 

Tofu and Bean Chilli with Quinoa, Quacamole and Dairy-free Cheese

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As I am transitioning into my fully Vegan lifestyle I have been using Tofu far more because I know it is safe, I know how to cook it and it becomes fun to add it into many different meals, just like this Tofu and Bean Chilli.

I get many people telling me how bland and boring Tofu is, and yes, I used to think this, but only because I didn’t know how to cook it properly. Tofu needs a lot of love, and by this I mean; it needs draining of all liquid by pressing it with a heavy object for as long as possible to squeeze out the moisture, it then needs marinating for as long as possible, (preferably in the sauce you are going to use with it), and then it is ready to be cooked by grilling, frying or baking it and it can be coated in crumbs or cornflour to give it a crispiness.

I have been experimenting more and more with Tofu in all sorts of savoury dishes as previously I considered it to be an ingredients mainly used in Asian cooking, which isn’t untrue, but it really does work well in so many other ways. For example, I have recently shared Smoky Tofu Tacos and Tofu Chilli Quesadillas, which is where my inspiration has lead through to this recipe which again is moving away from my typical use of Tofu in Asian inspired dishes, and instead using it in Mexican inspired chilli dishes because Tofu really can take on any flavours given to it.

Bean Chilli is something I’ve been making for years now because as a Vegetarian it is important for us to include beans and lentils into our diet to provide us with plant-based protein which is healthy and nutritious and gives us everything we need. You will also notice I have added spinach into my bean chilli recipe here for a little extra goodness which is optional but I love to add greens where I can. With the addition of Tofu to my usual Bean Chilli recipe, I can add even more goodness and protein to my Vegan diet which is so important.

My previous recipes for Smoky Tofu Tacos and Tofu Chilli Quesadillas are both Mexican inspired just like this but instead of mincing/mashing up the Tofu like in those recipes, I have kept the Tofu whole in this recipe which adds another level and substance to the meal. The Tofu chunks are marinated in the same chipotle paste as I have used for the Bean Chilli to keep the flavours consistent and I have baked the Tofu as this is my preferred method (it is easier, healthier and less-mess!).

Once the Bean Chilli has been cooked on the stovetop and the Tofu chunks have baked in the oven, the dish is then complete with the addition of cooked Quinoa which is my favourite grain at the moment because it is SUPER good for you and I find it really easy to digest, a homemade Quacamole and melted dairy-free mozzarella shreds. The whole recipe packs a whole lot of nutritious ingredients and healthy fats – it really is a must make recipe and it doesn’t even take that long to make so would be ideal for a weeknight gathering!

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Tofu and Bean Chilli
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Main, Mexican
Serves: Serve 4
Tofu marinade
  • 400g firm tofu, pressed, drained and cubed*
  • 1 tbsp olive oil
  • 1 tsp chipotle chilli paste
  • 1 tbsp cornstarch
Bean Chilli
  • 1 tbsp olive oil
  • 1 can blackbeans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 tbsp chipotle chilli paste
  • 1 tsp cumin powder
  • ¼ tsp chilli flakes or fresh chilli
  • 400g tomato passata
  • 300ml stock/water
  • 6 cubes frozen spinach
Quinoa side
  • 1.5 cups cooked quinoa
  • 1 tbsp lime juice
  • few fresh coriander leaves, chopped
  • 1 ripe avocado
  • 1 tbsp jalapenos, diced fine
  • 1 tbsp lime juice
  • few leaves coriander, chopped
  • Melted dairy-free cheese, optional
  1. Firstly, pre-heat your oven to 350F/180C/Gas Mark 4. Line a baking tray with parchment paper and set aside.
  2. Then, to a large bowl or container, add the oil and chilli paste and toss in the tofu cubes and marinate for a minimum of 30 minutes (overnight is best). Then add the cornstarch and toss in the tofu cubes and place in the oven until crisp (approx. 30 minutes).
  3. Meanwhile, make your chilli by adding oil to the pan over a medium heat, then add the onion and pepper and saute for 5-10 minutes until softened. Then stir through the chilli paste, chilli and cumin powder for a minute. Then add the pasatta and water and bring to a boil, then reduce the heat and add the frozen spinach and cook until wilted (approx. 5 minutes) then add the cooked canned beans and cook for a few minutes to heat through.
  4. Next, prepare your already cooked quinoa by adding the lime juice and coriander leaves, give it a good stir and set aside.
  5. Then make the guacamole by mashing the avocado with a fork, then add the jalapeno, coriander and lime and give it a good stir and set aside.
  6. Lastly, melt your choice of dairy-free cheese in the microwave on a medieum-low heat until melted (approx. 30 seconds).
  7. Now, prepare your bowl by adding all of the elements as you wish, garnish with some extra coriander leaves and add a splash of lime juice once finished.

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