Avocado Salad with Tofu Chili

Avocado Salad and Tofu Chili

All you need is a good cool box and this tasty, nutritious chili and salad is easy to prepare in advance. Eat it as a main meal or, if it's not all eaten, reheat the chili for a snack or lunch the next day. Just another way to cut down on food prep time when you should be enjoying nature.
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, Main Course, Snack
Cuisine Vegetarian
Servings 4 campers



  • 1 avocado, diced
  • 1 orange bell pepper, seeded and diced or sliced
  • 1/4 cup basil leaves, torn fresh is best
  • 1 tbsp fresh lime juice
  • salt and pepper to taste


  • 1 chopped onion
  • 3 cloves garlic, peeled then chopped or crushed
  • 1/4 lb white mushroom, quartered or sliced
  • 1/2 cup grated aged Cheddar
  • 2 tbsp olive oil
  • 1 red bell pepper, seeded and diced or sliced
  • 1 yellow bell pepper, seeded and diced or sliced
  • Chili Masala (Maggi) or any tomato-based chili sauce
  • 2 tbsp chili powder
  • 1 can diced plum tomatoes (28 oz)
  • 1 can red kidney beans, rinse and drain
  • 1 block tofu (extra firm is best), dried and diced


  • Plenty grated strong aged Cheddar cheese
  • 1 tbsp corn flour (optional)



  • Nothing difficult with the salad. Place all the ingredients in a bowl, add salt and pepper to taste and gently toss.


  • Use a large non-stick skillet, add the olive oil and cook the onions over a medium-high heat until softened.
  • Now add the garlic and mushrooms and continue to cook .
  • Add bell peppers and cook for about 5 minutes.
  • Add the remaining ingredients taking care to mix thoroughly.
  • Bring to the boil, then simmer for about 10 minutes or until chili has thickened.
  • If you like your chili on the thicker side then mix cornflour with cold water to make a runny paste and add, with stirring, during the simmering period.


  • Spoon chili in to bowls then top with avocado salad and cheese.
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