You definitely won’t miss the meat in this spicy vegan tofu chili with cashew sour cream! Last week, I posted a recipe for a chickpea potato curry we’ve almost every week and today I got another one of those “keepers”. I love trying new recipes and new ingredients, but some recipes just make their way to our meal plan again and again and this easy vegan chili is definitely one of them!
It’s actually a spin-off of our favorite recipe for spaghetti with vegan Bolognese sauce, which was one of the first recipes I made when I became vegan in 2012. I was staying in Australia at that time (I lived there for three months and traveled around the country with my boyfriend, Flo, and we seriously had the best time of our lives!) and after years of being vegetarian, I decided to become vegan.
So the first thing I did when I got back home was buying this popular vegan cook book called “Vegan for Fun” and it made the transition really easy for us. In just a couple of weeks, I got tons of other vegan cook books and I couldn’t stop trying all these new recipes and spent hours in the kitchen. Now, more than three years later, I hardly use my cook books anymore (which is actually kinda sad, but I just try so many new things for the blog and don’t have enough time), but we still love Attila’s spaghetti Bolognese and it’s our number one comfort food for busy days!
I slightly changed the original recipe for the vegan Bolognese sauce for this vegetarian chili and added paprika powder, cumin, and cilantro to make it taste more Mexican. And of course I also added beans (I used both, kidney and black beans), corn, and red bell pepper.
To make this vegan chili sin carne even better, I topped it off with homemade cashew sour cream and sliced avocados. We ate it together with nachos, but it’s also great with rice or bread.
It’s really important that you cook the tofu long enough, so it loses its wobbly consistency. I usually cook it for about 5 minutes before I add the onions and the garlic and cook it for another 4 minutes. This easy meatless chili is packed with protein, so when people ask you “but where do you get your protein?!” (I’m sure most of you have heard this question at least once), just tell them to have a look at this vegan tofu chili recipe. ;-)
Hope you all have a great weekend! Can’t believe it’s already Thursday!
Let me know if you give this tofu chili a try. I always love when you guys share your Vegan Heaven creations with me on Instragam!
Talk to you soon! xx
If you like this tofu chili or Mexican food in general, check out these vegan tacos with lentil walnut meat: