My husband ate and liked tofu! Now if that doesn’t make this recipe for vegan chili fries with tofu an automatic winner, I am not sure what does!
Great Vegan Meals for the Carnivorous Family
I really resonated with this cookbook title – as I am in almost the same position as Amanda, author and founder of My Goodness Kitchen – in that she is 100% vegan but her family is not. While my family is very plant forward, and my son is vegetarian, but with everyone in the family not eating 100% plant based, it still means I am cooking a lot to satisfy hungry bellies.
When I saw the title of this vegan cookbook and then read that the author had tested each vegan recipe on her non vegan family and they loved every recipe, well I knew that this cookbook would be a winner to have on my bookshelf.
Recipes titles from Vegan Meals for the Carnivorous Family include:
- Almost Healthy PB & J muffins
- This Lasagna Can’t be Vegan
- Japanese No Meat Balls
- Miso Butter Roasted Vegetables
- Silken Chocolate Peanut Butter Pots
Tofu Vegan Chili Fries
I have always wanted to try tofu in a vegan chili so I knew immediately that I wanted to try this recipe. Plus, who doesn’t love french fries? Pair homemade potato fries with chili and you have the perfect comfort meal or game day snack.
I did customize the recipe to our tastes by adding a pinch of cayenne pepper to give the vegan tofu chili a bit more of a kick ‘kick’. I also sautéed some green pepper and chopped sweet onion with the garlic. If you are worried you don’t have tomato passata, it is your basic tomato sauce! I ended up just using the whole can of sauce (14.5 oz) to really make this saucy + I accidentally added the whole can of kidney beans so we needed something to compensate for that! (recipe calls for only 1 cup of kidney beans).
I love that chili is so customizable when it comes to toppings! Here is what we used:
- Sliced Green Onions
- Chopped Cilantro
- Core and Rind Dairy Free Cheese Sauce (use code badtothebowl to save 15%!)
Carnivore Family Approved Vegan Chili Fries
My husband gave these fries with vegan chili a two thumbs up! He described it as “smokey, then spicy, then you get another nice smokey aftertaste! Winner winner plant based dinner!
If you make this recipe, we would love to know! Tag @badtothebowl on social media so we can drool over chili + fries with you!
Frequently Asked Questions about Vegan Chili Fries
- How do I make this oil free?
It is very easy to omit the oil in the tofu and water sauté your garlic. Your fries could be tossed in a light vegetable broth or you could make them in the air fryer.
- Can I make fries in the air fryer?
Yes, I have done that many times!
- Could I use packaged frozen fries?
Yes, that makes for a very easy dinner! I would look for frozen fries where the ingredient is only potatoes.
- What if I can’t find vegan Worcestershire sauce?
You can make your own here, purchase something similar on Amazon here or substitute balsamic vinegar.
- My block of tofu is 16 oz, can I use the whole block?
Yes! I would then use a 14.5 oz can of tomato sauce and you could use the whole can of kidney beans.
- What can I do with leftovers of tofu chili?
Leftovers of this recipe can be stored in the refrigerator. I would not recommend freezing leftovers.
- How do I make this tofu chili recipe spicy?
You could add a pinch of red pepper, red pepper flakes or diced jalapeño pepper.
Vegan Chili FriesCourse: main, soup
Vegan chili fries with tofu and kidney beans. Slightly smokey, spicy and with amazing flavor. Reprinted with permission from Great Vegan Meals for the Carnivorous Family by Amanda Logan, Page Street Publishing Co. 2018.
- Homemade French Fries
1 tbsp (15 ml) sunflower oil
1 tbsp (10 g) nutritional yeast
½ tsp garlic powder
½ tsp sea salt
3 to 4 russet potatoes, cut into fries
- Tofu Chili
1 tbsp (15 ml) sunflower oil (optional)
2 cloves garlic, finely chopped
1 cup (237 ml) tomato passata (sauce)
1 tsp oregano
1 tsp paprika
½ tsp smoked paprika
1½ tsp (5 g) ground cumin
1 tsp onion powder
½ tsp chili powder (less or more to taste)
1 tbsp (15 ml) vegan Worcestershire sauce
1 cup (150 g) kidney beans
10.6 oz (300 g) firm tofu
1 cup (237 ml) vegetable stock
Good pinch sea salt
Vegan sour cream to serve
“Cheesy” Vegan Nacho Sauce (recipe in cookbook or your favorite)
Your favorite hot sauce to serve
Sliced shallots to serve
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat.
- In a small bowl, combine the sunflower oil, nutritional yeast, garlic
powder and salt.
- Put the cut potatoes into a large bowl and add the seasoned oil mixture.
- With clean hands, massage the oil into the fries before placing them on the lined baking tray and spreading them out. Bake in the oven for 30 to 35 minutes or until crisp and golden.
- Meanwhile, to prepare the tofu chili, heat the sunflower oil in a medium, heavy-bottomed saucepan over medium heat.
- Add the garlic and sauté for 1 minute, then add the oregano, paprika, smoked paprika, cumin, onion powder and chili powder.
- Stir in the passata, Worcestershire sauce and kidney beans and crumble in the tofu.
- Add the vegetable stock and bring the mixture to a boil before turning the heat to low and cooking for 10 minutes or until the mixture has thickened.
- Use a potato masher or fork to break up the tofu further. Add sea salt and remove from the heat.
- Remove the baked fries from the oven and add them to a serving plate or bowl.
- Spoon the chili on top and add a drizzle of either vegan sour cream or “Cheesy” Vegan Nacho Sauce (page 151 of cookbook), hot sauce and a sprinkle of sliced shallots. We used Core and Rind dairy free cheesy sauce!
- Here is what I used to top my chili!
Chipotle Cheese Sauce (Core + Rind brand – save 15% with code badtothebowl)
Sliced Green Onions
- We added some chopped onion and green pepper in step 6.