Keto Tofu Chili Con Queso
Enjoy this vegetarian chili con queso recipe when you need a filling Keto snack or are looking to add some fat macros to your food log. The final dish is even yummy enough for sharing with others! If you’re in a group, a variety of Keto vegetables cut into sticks is a simple and easy dipping idea. Carb Manager has many recipes for low carb and more filling options, like crackers and chips, too. Easily prepare the recipe in less than an hour, or you can choose to make the ground tofu in advance for a quicker time making the final queso later. For storage, you can keep the tofu chili con queso in an airtight container in your refrigerator for up to 5 days. Either microwave the queso or reheat it on the stove when you’re ready to enjoy.
What To Dip In Queso
There are many Keto-friendly things you can dip into your tofu chili con queso that’s also vegetarian. Sliced green and red bell peppers, broccoli florets, mushroom caps, and celery sticks are all acceptable vegetables you can scoop up queso with. If you want something more like a tortilla chip, search the term “cracker” There are many options to choose from like Keto cheese crackers, almond crackers, walnut and pumpkin seed crackers, and rosemary sea salt crackers.
I Don’t Like Spicy
If you love cheese dip but don’t like spicy foods, don’t worry! To make this tofu chili con queso less spicy, omit the jalapeno and chili powder. You’ll be missing out on some classic queso flavor, so you’ll need to add some seasonings to the cheese sauce. Replace the chili powder with a blend of cumin, onion powder, and garlic powder to keep the Tex-Mex flavor strong. If you only want to tone down the spice, omit the jalapeno and chili powder, and substitute the Mexican cheese blend with shredded cheddar and pepper jack cheese!
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About Keto Tofu Chili Con Queso
Keto Tofu Chili Con Queso is a unique and flavorful twist on the classic Tex-Mex dish. This recipe combines the creamy goodness of queso with the heartiness of tofu and the bold flavors of chili. It is a perfect option for those following a low carb or ketogenic diet, as it is packed with protein and healthy fats.
Origins of Keto Tofu Chili Con Queso
While the exact origins of Keto Tofu Chili Con Queso are unclear, it draws inspiration from traditional Mexican and Tex-Mex cuisine. Queso, a creamy cheese sauce, has been a staple in Mexican cooking for centuries. By substituting tofu for traditional meat, this recipe offers a vegetarian twist on a beloved dish. Its cultural significance lies in its ability to cater to a wider range of dietary preferences.
Best Time to Enjoy Keto Tofu Chili Con Queso
Keto Tofu Chili Con Queso can be enjoyed year-round, but it is particularly satisfying during colder months. The warm and comforting flavors make it an ideal dish for cozy nights in. It can also be a hit at gatherings or parties, serving as a crowd-pleasing appetizer. With the availability of fresh ingredients and the popularity of Mexican cuisine, this recipe can be enjoyed anytime.
Perfect Food Pairings with Keto Tofu Chili Con Queso
- Serve Keto Tofu Chili Con Queso with low carb tortilla chips for a classic combination.
- Pair it with a side of fresh guacamole and salsa to enhance the flavors and add a refreshing element.
- For a complete meal, serve it alongside a crisp salad or roasted vegetables.
- To cater to ketogenic preferences, serve the queso over cauliflower rice or zucchini noodles.
Tips and Tricks to Prepare Keto Tofu Chili Con Queso
- For a smokier flavor, consider adding a dash of chipotle powder or smoked paprika to the recipe.
- If you prefer a spicier queso, add some diced jalapenos or a pinch of cayenne pepper.
- If you're not a fan of tofu, you can substitute it with cooked ground beef or chicken.
- To achieve a smooth and creamy texture, blend the tofu before adding it to the sauce.
Let's Get Started!
Keto Tofu Chili Con Queso is a delicious and versatile recipe that brings together the best of Tex-Mex flavors while staying true to low carb and ketogenic principles. Don't miss out on the opportunity to enjoy this unique and satisfying dish. Gather your ingredients, follow the recipe, and let your taste buds rejoice in the flavors of this delightful creation. Join our community of food enthusiasts and subscribe to receive more mouthwatering recipes that support your weight-loss goals. Happy cooking!
Ingredients
- Tofu, raw (not silken), not cooked, extra firm, not drained ()
- Salt ()
- Black pepper ()
- Cumin, ground ()
- Onion powder ()
- Garlic powder ()
- Paprika ()
- Worcestershire sauce ()
- Olive Or Extra Virgin Olive Oil ()
- Butter, unsalted ()
- Cream cheese ()
- Almond milk ()
- Jalapeno peppers, raw ()
- Chili powder ()
- Mexican blend cheese ()
Instructions
- Start with a full block of tofu, and remove as much excess water as you can from it without breaking it. Use paper towels to absorb liquid from the sides and top. Gently press down on the top of the tofu to continue releasing liquid until most of it is gone. Then, use your fingers to break the tofu up into crumbly pieces that resemble “ground beef” in a large mixing bowl. If excess liquid pools at the bottom of the bowl, drain it off when you’re done crumbling the tofu.
- Season the ground tofu with salt, pepper, cumin, onion powder, garlic powder, paprika, and worcestershire sauce. For the rest of the recipe, you can use a utensil to mix the tofu in the bowl. At your discretion, you can cover and store the tofu in your refrigerator to marinate, but you may continue on immediately to cook it. Heat the olive oil in a wide pan over high heat. Once the oil is hot, add the seasoned tofu to the pan, and stir it around briefly in the oil.
- Let the tofu cook on one side until it starts to char and crisp up to mimic grilled ground beef. Once it’s cooked, start stirring and rotating the ground tofu around in the pan as it continues cooking on high heat. If you like the crispy texture, you can continue the process of letting it cook for longer before stirring it. Adjust the heat as necessary to complete cooking the ground tofu to your liking - about 10 minutes. Leave the finished tofu aside in the pan to rest.
- Melt the butter in a medium-sized pot over low heat. Once the butter is melted, add the cream cheese to the pot. You may briefly soften the cream cheese in your microwave for no more than 10 seconds on high heat before adding it to your pot. Stir the cream cheese around the pot until it breaks down, melts, and starts emulsifying with the melted butter. Pour half the almond milk into the pot and stir it with the butter and cream cheese.
- Pour the remaining almond milk into the pot and stir the ingredients together. Bring the pot to a simmer. Then, scoop all the ground tofu from the pan into the pot followed by a minced jalapeno and the chili powder. Continue stirring as the ingredients heat through and return to a simmer. With the pot bubbling, stir the shredded cheese into the queso until it’s melted. Let the queso continue bubbling until you have a thick consistency for dipping. Enjoy warm.
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