Vegan chili fries with tofu and kidney beans is slightly smokey, spicy and with amazing flavor. This plant based, dairy free and gluten free comfort food satisfies any cravings!
Homemade Vegan Chili Fries
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!
This recipe is a review from the cookbook Great Vegan Meals for the Carnivorous Family by the founder of My Goodness Kitchen. If you are plant based but your family is not, you will really resonate with this cookbook as all of the vegan recipes are approved by carnivores!
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.
Why This Recipe Works
- Easy to make. This fries recipe with vegan chili is very simple to make in under an hour with baked fries and chili in a skillet.
- Plant based. This vegan chili and fries dish is vegan, gluten-free, egg-free and dairy free!
- Protein rich. Both tofu and beans add healthy fiber and protein without any meat.
- Vegan comfort food. Fries and chili are favorite comfort foods for a reason, they are salty, spicy and taste amazing.
Ingredients Needed
Crispy Baked Fries
- Oil: You can use sunflower or olive oil.
- Nutritional yeast: Adds a cheesy flavor.
- Seasonings: Garlic powder and sea salt are all you need!
- Russet potatoes: Are best for fries as they hold their shape well.
Tofu Chili
- Garlic: Adds savory aromatic taste.
- Tomato passata: This is your basic tomato sauce from a can. I like to use no sodium.
- Chili seasonings: Oregano, paprika, smoked paprika, cumin, onion powder and chili powder. Salt to taste.
- Vegan Worcestershire sauce: See FAQs for possible substitutes.
- Kidney beans: A classic staple for chili!
- Firm tofu: Firm tofu crumbles easier than extra firm tofu. Do no use silken tofu.
- Vegetable stock: Or vegetable broth
How to Make Vegan Chili Fries
- Prep fries: Line a baking sheet with parchment paper. In a large bowl, combine the oil, nutritional yeast, garlic powder and salt, add potatoes to the bowl and then use your hands to massages the oil mixture onto the fries.
- Bake fries: Placing fries on the lined baking tray and evenly space them in a single layer. Bake in the oven at 400 degrees F for 30 to 35 minutes or until crisp and golden.
- Prepare chili: While the fries bake, prepare the tofu chili. Heat 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.
- Simmer chili: 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.
- Assemble chili cheese fries: Remove the baked fries from the oven and add them to a serving plate or bowl. Spoon the chili on top and add your favorite garnishes like vegan cheese sauce, sour cream and green onions.
Variations
Spicy: 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’.
Veggies: I also sautéed some green pepper and chopped sweet onion with the garlic.
Tomato passata: 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.
Beans: Use the whole can if you like a lot of beans. You could also try black beans or pinto beans!
Toppings: I used sliced green onions, chopped cilantro and to make them vegan chili cheese fries I added a dairy free cheese sauce.
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!
It’s a great comfort food meal to enjoy while watching TV, cheering on your favorite sport team or whenever you need a hearty, satisfying meal.
Recipe FAQs
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. Adjusting the oil would lower the fat in these fries, although it is already relatively low.
Can I make fries in the air fryer?
Yes, I have done that many time! Place fries in a single layer in your air fryer basket and air fry at 400 degrees F for 15 minutes or so, shaking basket halfway through until done.
Could I use packaged frozen fries?
Yes, that makes for a very easy vegan dinner! I would look for frozen fries where the ingredient is only potatoes.
What if I can’t find vegan Worcestershire sauce?
Try substituting with soy sauce, apple cider vinegar combined with brown sugar or 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 spicy chili cheese fries?
You could add a pinch of red pepper, red pepper flakes or diced jalapeño pepper. I also love to use a spicy non dairy cheese sauce on top of my fries.
More Comfort Food Recipes
Vegan Chili Fries
Ingredients
Homemade French Fries
- 1 tablespoon sunflower oil , or olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 4 russet potatoes , cut into fries
Tofu Chili
- 1 tablespoon sunflower oil , optional
- 2 2 cloves garlic , finely chopped
- 1 cup tomato passata (sauce)
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder , more or less to taste
- 1 tablespoon vegan Worcestershire sauce
- 1 cup kidney beans
- 10.6 ounces firm tofu
- 1 cup vegetable stock
- Good pinch sea salt
Optional toppings: Vegan sour cream, vegan cheese sauce, hot sauce, shallots, green onions, cilantro
Instructions
- 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” sauce, hot sauce and a sprinkle of sliced shallots.
Notes
- Here is what I used to top my chili: Core and Rind Chipotle Cheese Sauce
- Additional veggies: I added some chopped onion and green pepper in step 6.
- Worcestershire substitute: Try adding soy sauce or apple cider vinegar combined with brown sugar.
- 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.
