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Dinner recipe · from the recipe book

Smoky Tofu, Eggplant and Cannellini Chili

A thick, smoky tomato chili with crispy browned tofu crumbles, silky eggplant and creamy cannellini beans, brightened with lemon, parsley and salty feta.

Smoky Tofu, Eggplant and Cannellini Chili

Ingredients

  • 2 tbsp30 gOlive oildivided
  • 14 oz400 gFirm tofupressed and crumbled
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • ½ medium300 gEggplantcut into 3/4-inch cubes
  • 1 medium119 gRed bell pepperdiced
  • 2 tbsp32 gTomato paste
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tbsp3 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1 cup240 gWater
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Prep first: press the tofu between towels for 10 minutes and crumble it, dice the onion and bell pepper, cube the eggplant, mince the garlic, chop the parsley and crumble the feta.
  2. Heat half the olive oil in a Dutch oven over medium-high heat. Add the tofu and cook, stirring occasionally, until golden and crisp at the edges, 8 to 10 minutes. Season with half the salt and transfer to a plate.
  3. Add the remaining half of the olive oil to the pot. Add the onion, eggplant and bell pepper and cook, stirring, until the eggplant softens and browns, about 8 minutes.
  4. Stir in the garlic, tomato paste, cumin, smoked paprika, oregano and red pepper flakes and cook 1 minute until fragrant and the paste darkens.
  5. Add the canned tomatoes, cannellini beans, water, the remaining half of the salt and the black pepper. Bring to a boil, then cover partly and simmer on low for 25 minutes, stirring now and then, until thick.
  6. Return the browned tofu to the pot and simmer uncovered 5 minutes more to heat through.
  7. Turn off the heat and stir in the lemon juice. Ladle into bowls and top with the parsley and feta.

Contains: Milk, Soy.

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

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