Prepare the Tofu: Crumble the tofu into a mixing bowl, season the crumbled tofu with smoked paprika, onion powder, garlic powder, red wine vinegar, salt, and pepper. This blend recreates the smoky, umami-rich flavor profile of traditional Portuguese sausage, making it a great meat substitute in this vegan Hawaiian chili.

Cook the Tofu: Heat the oil in a large pot over medium heat, then add the tofu. Cook until golden and slightly crispy, stirring occasionally about 8-10 minutes, then set aside. This step ensures the tofu has a rich, textured base that mimics the heartiness of sausage.

Sauté the Aromatics: In the same pot, add more oil if needed, then sauté the onion until softened, about 5 minutes.

Combine Ingredients: Add the tofu back into the pot along with the kidney beans, tomatoes and seasonings. Stir everything to combine, and bring it to a gentle boil.

Cook Rice: In a rice cooker or pot, cook short grain white rice following instructions on package.

Serve: Ladle the chili over bowls of sticky white rice. It's not traditional, but if you prefer you can garnish with diced sweet onions or green onions, to add some color. Enjoy!