Cornbread Chili Casserole with Tofu and Beans

A hearty, plant-forward meal that's become a go-to at our table.

This recipe is inspired by The Friendly Vegan Cookbook, and it’s become a regular in our house.

It’s a layered dish: a simple chili made with beans, vegetables, and baked tofu, topped with a golden cornbread crust. I usually roast broccoli while it bakes, and dinner comes together with minimal fuss.

It takes a little more prep than a typical weeknight meal, but it’s straightforward, satisfying, and worth the effort.

Print

With ImageWithout Image

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

1. Preheat oven to 400°F.
2. In a small bowl, whisk together flaxseed and water to make a flax egg. Set aside to thicken for about 5 minutes.
3. Crumble tofu and spread on a parchment-lined baking sheet. Bake for 20 to 25 minutes, until starting to brown.
4. While tofu bakes, chop your vegetables.
5. 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.
6. 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.
7. 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.
8. Transfer chili mixture to a 9x13 inch baking dish and spread evenly.
9. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt until well combined.
10. 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.
11. Pour cornbread batter evenly over the chili mixture in the baking dish.
12. 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.
13. Let cool for 5 minutes before serving. Serve hot and enjoy!

A few quick notes:

• The baked tofu gives the chili great texture and soaks up the spices well.

• Leftovers hold up well for lunch or dinner the next day.

• It’s naturally egg-free and dairy-free, and the spice level can be adjusted to taste.

• You can substitute your favorite gluten-free flour mix to make it gluten-free if needed.

If you make it, tag me on Instagram @reshmashah—I always enjoy seeing your meals come to life!

—Reshma