Serves 4
45 min
Tofu-Tomatillo Stew
Recipe GLPR9d20724e94be1e
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.
