January | 2015 | Mostly Beans

Tofu Tikka Masala

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: California, Indian

Keyword: Tofu

Servings: servings

Calories: 432kcal

Ingredients

Ginger-Garlic-Serrano Paste:

¼ cup garlic cloves whole
¼ cup fresh ginger peeled, cut into 1/2-inch slices
2 serrano peppers trimmed, seeds removed
2 tbsp canola oil

Paneer or Tofu

20 oz tofu firm Hodo Soy or extra firm regular
1 tsp canola oil

Sauce

2 tbsp butter
2 tbsp tomato paste
1 tsp garam masala
2 tsp paprika
28 oz canned crushed tomatoes
½ tbsp salt
½ cup heavy cream

Instructions

Ginger Garlic Paste

Add garlic cloves, fresh ginger, trimmed and seeded serrano peppers and canola oil in a mini-food processor and process until it is a semi-smooth paste.
¼ cup garlic cloves, ¼ cup fresh ginger, 2 serrano peppers, 2 tbsp canola oil

Tofu

Preheat the oven to 425ºF with a sheet pan on a middle rack. Cube the tofu. Toss with 1 tsp of canola oil and salt and pepper. Once the oven and pan have preheated, add the tofu and bake for 10 minutes. Check and toss and bake for another 10-15 minutes, until tofu looks crispy and baked.
20 oz tofu, 1 tsp canola oil

Sauce

When you're ready to make the curry, place a large skillet over medium heat and add melt the 2 tbsp butter.
2 tbsp butter
Add the Ginger-Garlic-Serrano Paste and saute until lightly browned.
Add 2 tbsp tomato paste and cook until the tomato has darkened in color, about 3 minutes.
2 tbsp tomato paste
Add 1 tsp garam masala and 2 tsp paprika and saute for about 1 minute to draw out their flavors.
1 tsp garam masala, 2 tsp paprika
Add the crushed tomatoes and salt. Add about ¼ of water.
28 oz canned crushed tomatoes, ½ tbsp salt
Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water to keep a thick-soup consistency (i.e. not dry).
If serving with rice, start cooking the rice.
Once the tofu is ready and the sauce is well-cooked, use an immersion blender to blend the sauce, if needed.
Add the tofu. Keep the heat on low for a gentle simmer for about 10 minutes.
Once it has cooked together, add the ½ cup cream and stir gently. Serve over rice or with naan.
½ cup heavy cream

Nutrition

This is a classic chili that I have, more or less, been making since at least 2015 and probably for a few years before that. It is one of the first recipes I added to my original incarnation of this recipe website. I’ve made updates and changes over time, but I think this recipe is nearly perfect for a hearty, spicy, flavorful and straightforward vegan chili.

It works well with dry beans cooked before adding to the chili. That said, this is one meal where canned beans aren’t so different that I would strongly recommend against them. You can use canned beans.

This recipe has two default bean types: kidney and black beans. You can also substitute or add pinto beans or other beans that hold their shape in soups / stews.

This is best served with jalapeño cornbread muffins.

Print Recipe

Classic Vegan Chili

Prep Time30

Cook Time45

Bean Time2

Total Time3 15

Course: Dinner

Cuisine: California, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 387kcal

Ingredients

Beans

½ lb dry black beans
½ lb dry kidney beans
bean spices kombu, garlic, onion, red pepper flakes, peppercorn

Chili

2 tbsp olive oil
2 medium yellow onions chopped
2 stalks celery small chopped
2 Anaheim peppers chopped
2 jalapeños diced
2 green bell peppers chopped
4 cloves garlic minced or crushed
2 tbsp tomato paste
2 tbsp chipotle peppers in adobo chopped with sauce
1 tbsp dried oregano
½ tbsp cumin
1 tbsp smoked paprika
2 tsp salt estimate, to taste
28 oz crushed tomatoes

Instructions

Beans

First, make the beans. I won't describe any directions here because the hope is that this is a meal you can make when you are already making either black or kidney beans for another meal, and you can just make a bit extra and save them to make chili. Suffice it to say, make the beans.
½ lb dry black beans, ½ lb dry kidney beans, bean spices

Chili

As the beans are cooking (if necessary), prep the remaining ingredients according to the directions above.
Warm a large Dutch oven over medium. Add 2 tbsp olive oil. Then add the chopped onions and celery cook for about 10 minutes until fully softened and starting to get some good color.
2 tbsp olive oil, 2 medium yellow onions, 2 stalks celery
Next, add the three types of fresh peppers and cook until fragrant and softened. Then add the garlic, tomato paste, chipotle peppers in adobo. Also add the oregano, cumin and smoked paprika. Add at least 1 tsp salt. Stir well until everything is well combined and crackling.
2 Anaheim peppers, 2 jalapeños, 2 green bell peppers, 4 cloves garlic, 2 tbsp tomato paste, 2 tbsp chipotle peppers in adobo, 1 tbsp dried oregano, ½ tbsp cumin, 1 tbsp smoked paprika, 2 tsp salt
Add the crushed tomatoes and stir well. Then add the beans. Stir well and simmer for at least 30 minutes. Taste for salt and pepper and add more as needed. Continue simmering for up to another hour.
28 oz crushed tomatoes

Notes

Serves 6

Nutrition

Nutrition Facts

Classic Vegan Chili

Amount Per Serving

Calories 387 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 1130mg49%

Potassium 1708mg49%

Carbohydrates 67g22%

Fiber 18g75%

Sugar 12g13%

Protein 20g40%

Vitamin A 1421IU28%

Vitamin C 58mg70%

Calcium 163mg16%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.