📖 Instructions

1. First, press your tofu. Wrap a block of firm or extra-firm tofu in paper towels and place a heavy object (like a cast-iron skillet or a stack of books) on top for at least 30 minutes. This helps remove excess water, allowing the tofu to get extra crispy when cooked. Don't skip this step!
2. While the tofu is pressing, prep your veggies. Dice one medium onion, mince 2 cloves of garlic, and chop one bell pepper (any color works!). Set aside.
3. Now, let's crisp that tofu! Once pressed, cut the tofu into 1/2-inch cubes. In a large skillet, heat 1 tablespoon of oil (vegetable or coconut oil works great) over medium-high heat. Add the tofu cubes in a single layer, being careful not to overcrowd the pan. If needed, work in batches.
4. Cook the tofu for about 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate lined with paper towels. Sprinkle lightly with salt.
5. In the same skillet (no need to wipe it out!), add another tablespoon of oil. Add the diced onion and bell pepper. Cook for about 5-7 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant. Oh, the aromas!
6. Stir in your spices. Add 2 tablespoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and a pinch of cayenne pepper (if you like it spicy!). Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
7. Pour in the liquids. Add one 28-ounce can of crushed tomatoes, 1 cup of vegetable broth, and 2 tablespoons of chili garlic sauce (adjust to your spice preference!). Stir well to combine.
8. Bring to a simmer. Bring the chili to a gentle simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together!
9. Stir in the peanut butter. Remove the chili from the heat and stir in 1/4 cup of creamy peanut butter until completely dissolved. This adds richness and that signature peanut flavor. Mmm!
10. Add the beans and tofu. Stir in one 15-ounce can of kidney beans (drained and rinsed) and the crispy tofu. Heat through for another 5 minutes.
11. Finish with lime. Squeeze in the juice of one lime to brighten the flavors. Taste and adjust seasonings as needed. You might want to add a pinch of salt, a dash of chili garlic sauce, or a little more lime juice.
12. Serve and enjoy! Ladle the chili into bowls and garnish with your favorite toppings, such as chopped cilantro, sliced green onions, roasted peanuts, and extra lime wedges. A dollop of sour cream or vegan yogurt is also delicious! Serve with rice or cornbread, if desired.