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Dinner recipe · from the recipe book

Crumbled Tofu Chili with Mushrooms and Edamame

A thick, smoky chili where browned crumbled tofu and finely chopped mushrooms give a hearty, meaty texture, brightened with sweet edamame, lime and fresh herbs.

Crumbled Tofu Chili with Mushrooms and Edamame

Ingredients

  • 1¼ lb560 gFirm tofupressed and crumbled
  • 2 tbsp30 gCanola oildivided
  • 1 tbsp15 gLow-sodium soy sauce
  • 3¼ cups sliced225 gWhite mushroomsfinely chopped
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tbsp16 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 2¾ tsp5 gUnsweetened cocoa powder
  • 14 oz400 gDiced tomatoes, canned
  • 1⅔ cups360 gVegetable broth
  • 1 cup158 gKidney beans, canned, drained and rinsed
  • 1⅔ cups200 gShelled edamame, frozen
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Prep first: press the firm tofu between towels for 10 minutes, then crumble it into small, ground-meat-sized pieces. Finely chop the mushrooms, dice the yellow onion and green bell pepper, mince the garlic, chop the cilantro and thinly slice the green onions.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, for 10 to 12 minutes until golden and slightly crisp. Stir in the low-sodium soy sauce, cook 1 minute more, then transfer the tofu to a bowl.
  3. Add the remaining half of the canola oil to the same Dutch oven. Add the mushrooms and cook for 6 to 8 minutes until their liquid evaporates and they brown.
  4. Add the diced yellow onion and green bell pepper and cook for 5 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
  5. Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano and unsweetened cocoa powder and cook for 1 minute, stirring, to toast the spices.
  6. Add the canned diced tomatoes with their juice, the vegetable broth and the kidney beans. Return the browned tofu to the pot, bring to a boil, then lower the heat and simmer partly covered for 20 minutes, stirring now and then, until thickened.
  7. Stir in the frozen edamame and simmer 5 minutes until tender and hot. Season with the salt and black pepper, then stir in the lime juice.
  8. Ladle into bowls and top with the chopped cilantro and sliced green onions.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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