Moroccan Tofu Chili
The flavors of Northern Africa infuse into the template Beer Chili recipe to create a vegetarian style Moroccan Tofu Chili.
| Servings | Prep Time |
| 4guests | 15minute |
| Cook Time |
| 2hour |
|
|
Ingredients
Moroccan Tofu Chili Spice Blend Ingredients:
- 1tablespoon paprika, ground,sweet, hot or smoked
- 1teaspoon cumin, ground
- 1teaspoon coriander, ground
- 1teaspoon cinnamon, Ceylon, ground
- 1teaspoon salt, kosher
- 1teaspoon peppercorns, blackfreshly ground
- 2each cloves, whole
Moroccan Tofu Chili Ingredients:
- 2tablespoon oil, olive
- 1each onion, red, large,peeled and chopped
- 1each fennel bulb,core removed and sliced
- 1each bay leaf,preferably fresh
- 2each garlic, clovespeeled and minced
- 1pound tofu, extra firm,cut into cubes and dried well
- 24ounce Witbiersuch as Allagash White or other Witbier
- 1cup water or stock
- 14 1/2ounce tomatoes, canned,preferably fire roasted tomatoes, diced
- 14ounce garbanzo beans, canned,drained and rinsed
- 2tablespoon cous cous
- salt, kosherto taste
- 1pound baby spinach,washed and dried
Instructions
Moroccan Tofu Chili Spice Blend Directions:
- Place a medium-sized pot or Dutch oven add paprika, cumin, coriander, cinnamon, salt & pepper and cloves (and/or any other spices, if using). Turn the heat to medium and stir with a spoon until you start to smell the spices and they start to smoke, about 2 – 3 minutes. This will toast the spices, helping them release their flavors, and will heat the pan for the onions at the same time. Remove the spices to a bowl and return the pot to the heat.
Moroccan Tofu Chili Directions:
- To the pot, add olive oil followed by the onions, fennel/ and bay leaf, stirring occasionally until the onions are transparent and starting to turn brown, about 7 – 9 minutes. This will add a depth of flavors created by caramelization of the simple sugars found in onions, converting them to sour organic acids: sweet, bitter and fragrant molecules. Add garlic and cook for 1 minute more.
- Using a spoon, gather the onions and garlic to one side of the pot, creating a small pile and add cubed tofu in one single layer to the rest of the pot. Leave tofu for 3 minutes; this will brown the soy product, intensifying the flavors, adding more richness and complexity. Stir the tofu for another 3 minutes to cook evenly. Add the toasted spices and cous cous to the soy and cook for another minute. The flour will help thicken the chili, giving it extra body. Deglaze the pan with beer, scraping the bottom of the pot to remove any browned bits or fond; then add the water | stock, tomatoes, garbanzo beans and bring to a simmer. Once the liquid is bubbling, turn heat to low and let cook for 45 minutes, stirring occasionally.
- Taste and adjust seasonings with salt and pepper, if needed. Add the baby spinach and stir to combine and let wilt for 2 – 3 minutes. Serve this Beer Chili as is or over steamed cous cous.
- Optional: This Beer Chili can be garnished with sliced green onions, cilantro, crumbled feta and your favorite hot sauce.
Recipe Notes
Other Recipes That Use This Recipe as a Template:
Brazilian Feijoada
Classic Texas Steer Chili
Duck Coconut Green Curry Chili
Lamb Chili Infused with Stout Beer
Lamb Smoked German Ale Chili
Moroccan Tofu Chili
Pork Chocolate Milk Stout Mole Chili