Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, mix together the soy sauce, nutritional yeast, chili powder and smoked paprika. It will be pasty. Now crumble the tofu (meat choice) into the bowl with your hands, and mix together using a large spoon until well combined with the paste.
Spread the tofu mixture evenly in the pan. Place in the oven and bake for 30 minutes, stirring the tofu halfway through. Once the tofu is in the oven, start the chili. FOR THE CHILI:
In a large pot over medium heat, add the olive oil. Add the chopped onion and sauté 3-4 minutes until translucent. Add in the garlic and cook 1 more minute, stirring constantly.
Now add all the rest of the chili ingredients, except the tofu, and stir to combine. Bring to a boil, then lower the heat and simmer for about 20 minutes, until the tofu crumbles are done baking.
If a thicker consistency is desired, use an immersion blender and blend just a few times. Do this before you add the tofu.
Once the tofu crumbles are done, stir them into the pot. All done! Serve with vegan sour cream, cornbread, tortilla chips, cilantro, tomatoes, hot sauce, vegan cheese shreds and chives, if desired. Notes
May substitute diced tomatoes for the crushed tomatoes if desired for more texture.
Instant Pot version: Use the sauté feature and cook your onion and garlic, then add the rest of the ingredients (except the tofu, bake that in the oven like normal). Secure the lid and cook at high pressure for 8 minutes. Stir in the tofu crumbles and serve.
Slow cooker version: Add all of the ingredients (except the tofu) and cook on high for 2-3 hours or low for 4-5 hours. Stir in the tofu crumbles about 30 minutes before it’s done cooking.
For educational purposes only. nNot intended to treat, diagnose, cure or prevent disease. Consult your healthcare provider before taking supplements.