Chilli Con Tofu: Perfect for Meat Free Monday

Chilli Con Tofu: Perfect for Meat Free Monday

Chilli Con Carne is a comforting, hearty family favourite. But it’s becoming increasingly clear that we need to cut down on how much meat we’re eating. We need to eat more veg! This Chilli Con Tofu recipe, sponsored by the Tofoo Co., is packed full of veggies, along with tofu which is a great source of vegetarian protein. It’s perfect for Meat Free Monday (or Meat Free Tuesday, Wednesday, Thursday, Friday…..) and it’s so delicious, I guarantee you won’t miss the mince!

And that’s not all! This recipe is also suitable for freezing. So if you have more than you need, you can pop it in the freezer and use it as a ‘ready meal’ for when you haven’t got time to cook.


Serves: 6-8 people
Prep time: 15 mins
Cook time: 45 mins


  • 1 onion
  • 1 large aubergine
  • 200g of mushrooms
  • 200g of tomato puree
  • 400g tinned kidney beans
  • 300 mls of vegetable stock
  • 1 block of naked tofu from The Tofoo Co. 
  • 1 tablespoon of garlic oil (or regular olive oil, if you don’t like garlic)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • Salt and pepper

PLUS (to serve)…

  • 400g rice
  • Slices of lime
  • A handful of tortilla chips



Start by dicing the onion and finely chopping the garlic.

If you have a food processor, blitz the aubergine and mushrooms into small pieces. If not, just chop the aubergine and mushrooms as finely as you can.

Cut the tofu into small cubes.

Heat a large frying pan on a low heat to soften the onions. When the onions are soft, turn up the heat and fry the tofu until golden.

Add the aubergine and mushrooms and allow them to soften for a couple of minutes. Then add the spices, making sure all the veg is coated.

Squeeze in the tomato puree and pour in the vegetable stock. Bring to the boil, then turn down the heat, cover and allow to simmer for 20-30 minutes, or until the liquid has reduced. Just keep checking it!

When the liquid has reduced, mix the kidney beans through and simmer for a final 5 minutes.

Serve your chilli con tofu with rice and a wedge of lime! A few tortilla chips are never a bad idea either…



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