Cornbread Chili Casserole with Tofu and Beans
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Tofu Chili with Cornbread Topping
This hearty plant-based chili topped with fluffy cornbread makes the perfect comfort food meal. The combination of protein-rich tofu, beans, and vegetables creates a satisfying dish that's both nutritious and delicious—this casserole makes plenty, and leftovers reheat beautifully for an easy lunch the next day.
Ingredients
Chili Ingredients
- 1 block super firm tofu, crumbled
- 2 to 3 teaspoons olive oil
- ½ medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 2 tablespoons nutritional yeast
- 1 (14-ounce) can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- ½ cup corn (fresh or frozen)
Cornbread Topping Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon plus 1 teaspoon baking powder
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup unsweetened soy milk
- ¼ cup neutral oil
- ½ cup corn (fresh or frozen)
Instructions
- Preheat oven to 400°F.
- In a small bowl, whisk together flaxseed and water to make a flax egg. Set aside to thicken for about 5 minutes.
- Crumble tofu and spread on a parchment-lined baking sheet. Bake for 20 to 25 minutes, until starting to brown.
- While tofu bakes, chop your vegetables.
- Warm olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes, then stir in garlic and cook for another minute.
- Add baked tofu to the skillet. Stir in cumin, chili powder, smoked paprika, oregano, salt, red pepper flakes, and nutritional yeast. Cook for 1 to 2 minutes until fragrant.
- Add kidney beans, black beans, diced tomatoes, and ½ cup corn to the skillet. Add water as needed to deglaze the pan and create a slightly loose consistency - you want the mixture moist but not soupy. Simmer until everything is warmed through, about 5 minutes.
- Transfer chili mixture to a 9x13 inch baking dish and spread evenly.
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt until well combined.
- Add soy milk, oil, and the flax mixture to the dry ingredients. Stir just until combined. Gently fold in ½ cup corn, being careful not to overmix the batter.
- Pour cornbread batter evenly over the chili mixture in the baking dish.
- Bake at 400°F for 20 to 25 minutes, until the cornbread top is golden brown and a toothpick inserted into the cornbread comes out clean.
- Let cool for 5 minutes before serving. Serve hot and enjoy!