Tofu-Tomatillo Stew

Name: Tofu-Tomatillo Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 pound tomatillos, quartered; 1 white onion, divided (3 quarters left whole, 1 quarter finely chopped); 3 cloves garlic, smashed and peeled; 1 jalapeño, halved lengthwise (seeds removed for milder heat, optional); 1 cup packed fresh cilantro, plus more leaves for garnish; 3 tablespoons vegetable oil; Kosher salt and freshly ground black pepper to taste; 2 cups low-sodium vegetable broth; 1 can (15 ounces) white hominy, drained and rinsed; 16 ounces extra-firm tofu, drained and cut into 1-inch cubes; 2 tablespoons taco seasoning; Lime wedges for serving; Flour or corn tortillas, warmed and blistered, for serving

Recipe GLPR9d20724e94be1e

Mexican

Main Course

45 min

315 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant, herbaceous Latin-inspired stew featuring pan-charred tomatillos, creamy white hominy, and cubed tofu in a fragrant cilantro and jalapeño broth. Seasoned with warming spices and finished with fresh lime, this vegan dish is hearty, nutritious, and perfect served with blistered tortillas.

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Ingredients

1 pound tomatillos, quartered

1 white onion, divided (3 quarters left whole, 1 quarter finely chopped)

3 cloves garlic, smashed and peeled

1 jalapeño, halved lengthwise (seeds removed for milder heat, optional)

1 cup packed fresh cilantro, plus more leaves for garnish

3 tablespoons vegetable oil

Kosher salt and freshly ground black pepper to taste

2 cups low-sodium vegetable broth

1 can (15 ounces) white hominy, drained and rinsed

16 ounces extra-firm tofu, drained and cut into 1-inch cubes

2 tablespoons taco seasoning

Lime wedges for serving

Flour or corn tortillas, warmed and blistered, for serving

Directions

Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the quartered tomatillos, three whole onion quarters, smashed garlic cloves, and jalapeño halves. Cook, stirring occasionally, until the tomatillos are blistered and charred in spots and the onions are softened, about 8–10 minutes. Season with salt and pepper.
Add the fresh cilantro to the pot and pour in the vegetable broth. Bring the mixture to a simmer and cook for 5 minutes to infuse the broth with the cilantro flavor.
Carefully transfer the contents of the pot to a blender (working in batches if necessary) and blend until smooth. Strain the sauce through a fine-mesh sieve back into the pot, pressing gently to extract all liquid while leaving behind any stringy bits. Discard solids.
Return the pot to medium heat. Stir in the drained and rinsed hominy, tofu cubes, and taco seasoning. Cook gently for about 10 minutes, stirring occasionally, until the stew is heated through and the flavors meld. Taste and adjust seasoning with salt and pepper as needed.
While the stew finishes cooking, warm the tortillas in a skillet or directly over a gas flame until blistered and pliable.
Ladle the stew into bowls and garnish generously with fresh cilantro leaves. Serve with warm tortillas, lime wedges, and extra taco seasoning on the side, if desired.

Comments

Grocery List Plus Editorial Staff4.25

This stew hits most marks for Charlotte weeknight cooking: tomatillos and hominy are reliable finds at Harris Teeter and Food Lion, and tofu and taco seasoning are pantry standards at every major chain. The real cost driver is the tofu at roughly $3 to $4 per block, yielding just one generous serving per person when you account for the broth's volume. Budget 50 to 55 minutes once you account for roasting tomatillos and a proper simmer—the stated 45 minutes skips prep. Leftovers reheat well and taste better the next day as flavors meld, which makes this a smart batch meal for a family or a repeat dinner source.