TL/DR – Vegan Miso Chili. This delightful comfort dish with umami flare comes together easily in the slow cooker and is topped with simple roasted tofu cubes. –
This is an extremely easy vegan meal made primarily in the slow cooker and topped with simple roasted tofu cubes. I’m calling it “chili,” though it could also be considered soup. It can be served over rice or pasta to bump up the calories, but I really enjoy it as a stand alone dish.
To begin, cut 14 oz of extra firm tofu into 1 inch chunks, then carefully scatter the chunks over a clean kitchen towel and roll them up to remove the moisture from the cubes. Refrigerate the rolled towel while the chili cooks.
Whisk white miso into vegetable broth in a slow cooker until the miso is incorporated.
To that, add diced onion, red bell pepper, jalapeño, canned drained pinto beans and lentils, garlic powder, coriander, paprika and black pepper. Grate several cloves of garlic over the top using a zester.Cook on low for 5 hours or high for 2.
When the chili is 30 minutes from being finished, set an oven to 425 degrees F. Combine more miso (I know!) with soy sauce and a touch of water and whisk it well. Place the tofu cubes into a medium bowl and add this mixture, gently folding until the cubes are coated.
Spray a baking sheet with nonstick spray and then place the coated tofu cubes evenly on the sheet. Roast the tofu cubes for about 18 minutes, careful not to get them too brown, as miso can burn easily.
Serve the chili in bowls, topped with several tofu chunks.
For other vegan dinner ideas, try Vegan Green Chili Bean Soup, Southwestern Roasted Tofu and Bean Salad, Avocado Peanut Bulgur Salad, or Italian Tofu and Chunky Tomato Sauce on Zoodles.
Vegan Miso Chili
A vegan chili made in the slow cooker with a miso and broth base, pinto beans, lentils, onions, garlic, peppers, and easy roasted tofu.
Ingredients
- 3 c vegetable broth
- 5 T white miso paste, divided
- 1 15 oz can lentils, rinsed and drained
- 1 15 oz can pinto beans, rinsed and drained
- 1/2 c diced yellow onion, about half a large onion
- 1 red bell pepper, diced
- 2 jalapeño peppers, diced
- 4 cloves garlic, grated with a microplane
- 1/2 t ground coriander
- 1/2 t garlic powder
- 1/2 t paprika
- 1/4 t fresh ground black pepper
- 1 14 oz package extra firm tofu
- 1 T soy sauce
- 1 T water
Directions
- Step 1 Cut the tofu into 1 inch cubes, then scatter them evenly on a clean kitchen towel and roll it up. Place it in the refrigerator. This will drain the majority of moisture from the tofu.
- Step 2 In a slow cooker, whisk together the vegetable broth and 3 T miso paste until it is well incorporated.
- Step 3 Add the lentils, pintos, onion, red pepper, jalapeño, grated garlic, coriander, garlic powder, paprika and black pepper. Stir well and cook on low for 5 hours or on high for 2 hours.
- Step 4 When the chili has 30 minutes left, heat an oven to 425 degrees F. Spray a baking sheet with nonstick spray.
- Step 5 Whisk together the remaining 2 T miso paste, soy sauce and water.
- Step 6 In a medium bowl, gently fold the miso mixture with the tofu cubes until they are well coated.
- Step 7 Place each cube onto the sprayed baking sheet with about 2 inches of space away from the other tofu cubes. Roast these at 425 degrees for about 18 minutes, checking frequently to ensure that the miso coating doesn’t burn.
- Step 8 Serve the chili in bowls with several roasted tofu cubes on top. Alternately, serve over rice or pasta.
