Tofu, Chickpea and Lentil Chilli

Tofu, Chickpea and Lentil Chilli

Taste this dish and you are transported to chilli heaven. I kid you not, this is one of the most mouthwatering chilli dishes you will ever taste. With just the right blend of flavours, this dish is as warming as it is comforting. The different textures from the array of ingredients make this dish even more special. I developed this dish alongside some other recipes using Tofoo.Co Tofu. Please use this product for this recipe if you can get hold of it. It’s an incredible product and you can read my full review of their range of products using the link below.

Tofoo.Co ( Tofu with Taste ) Review

save_time30 Minutes servesServes 2 nut? kcal per serving


2 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic, minced

2 sticks celery, chopped, bite size chunks

2 medium carrots, chopped, bite size chunks

1/2 small swede, chopped, bite size chunks

100 g ( 1/2 cup ) green lentils

200 ml vegan white wine

1 400 g can chickpeas, drained

1 400 g can chopped tomatoes

1 tablespoon tomato puree

1 vegetable stock cube, I use Kallo

1 280 g pack Tofoo “Naked” Tofu

2 teaspoons ground coriander

1 tablespoon paprika

1 teaspoon cumin seeds

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Chilli powder, use as to your preferred heat

1 large bunch parsley, chopped


1. Fry the onion and garlic in the oil over a medium heat until the onions have softened.

2. Add the celery, carrot and swede and continue to cook gently for a further 3-4 minutes.

3. Add the lentils and white wine and simmer until the wine has reduced and the alcohol cooked out.

4. Stir through the chickpeas and add the tomatoes, tomato puree and the vegetable stock cube.

5. Add the tofu and the rest of the ingredients.

6. Simmer, covered, until the lentils and vegetables have softened, yet still have some bite.

7. Remove the cover and simmer for a few more minutes until the sauce has thickened.


The recipe was developed using the Tofoo.Co. brand of tofu. Their tofu has a more dense and solid texture which is why it works so well for this recipe. If using a different brand, the results may be that the tofu falls apart, and so, be aware of this as you may need to bake or fry the tofu to stop this happening.


Add the chilli a little at a time. You can always add more, but you cannot take out the heat once it’s added.


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