Creamy Vegan Polenta with Garlic Herb Mushrooms

Press and cut the extra-firm tofu into bite-sized 1/2-inch cubes

Finely dice the yellow onion

Mince the garlic clove

Dice the red bell pepper into 1/2-inch pieces

Rinse and drain the canned black beans and canned kidney beans

Toss the cubed tofu with the cornstarch and a pinch of salt until evenly coated.

Heat half of the olive oil in a non-stick skillet over medium-high heat, then add the tofu and cook for about 8 to ⏱ 10 minutes, turning occasionally, until all sides are golden-brown and crispy, then remove from heat and set aside.

In a medium saucepan, heat the remaining olive oil over medium heat and sauté the onion and red bell pepper for about 4 to ⏱ 5 minutes until the vegetables are softened and the onion turns translucent.

Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano, stirring continuously for about ⏱ 1 minute until fragrant.

Stir in the tomato paste, canned diced tomatoes, black beans, kidney beans, vegetable broth, salt, and black pepper, bringing the mixture to a gentle boil.

Reduce the heat to low, cover the saucepan, and simmer for 15 to ⏱ 20 minutes until the chili has thickened and the flavors have melded.

Ladle the warm chili into a serving bowl and top with the crispy tofu cubes immediately before serving.