Green Chile Tofu Stew

By fan request, I mixed tofu with some fresh green chiles and came up with this on-the-fly Green Chile Tofu Stew - and my spice-hating wife LOVED it!

Yes, that's my BRAND NEW COOKBOOK in the background! And no, unfortunately, this recipe is not in it, but 125 other Comfort Food Classics are!

The first printing is already sold out but a 2nd printing is coming in mid-January.

While we wait - you can preorder your copy here.

Ok enough with the shameless cookbook plug....back to the recipe.

While I was writing this post this fine Sunday morning, I went upstairs to grab another cup of coffee, and my wife was eating this for breakfast! No kidding! That should answer your questions about the spice level because she does NOT like spicy!

What you'll need...

INGREDIENTS

• ½ onion
• 3 cloves garlic
• 2 cups green chile
• oregano, smoked paprika, cumin
• 2 cups low-sodium vegetable broth
• 14 oz block extra-firm tofu
• 2 potatoes
• 15 oz can fire-roasted diced tomatoes

For the green chile, I highly recommend the 505 brand of medium, fire-roasted green chile. My local Fred Meyer (Kroger) carries it and I think Albertsons or Winco does too. Check your local stores and look in the salsa aisle.

Here is my Amazon affiliate link too (I earn a little on every purchase)

HOW TO MAKE GREEN CHILE TOFU STEW

Step 1: Drain & press a 14oz block of extra-firm tofu to remove as much liquid as you can. Then cut it into cubes and arrange on a sheet pan to either air-fry or bake. I also cubed 2 medium Russet potatoes and added them as well. Air fry or bake at 400° F for about 10-15 minutes or until they start to brown.

Step 2: While the tofu is in the oven, make the green chile sauce. Finely dice your onion and add it to a large skillet with a little water or broth to saute. When the onions get soft, add the minced garlic, cumin, and oregano and stir for about 30 seconds.

Step 3: Add a 16 oz jar of roasted, diced green chile (about 2 cups). The 505 brand has sodium added - so you probably don't need to add any more salt to the recipe.

If you are using fresh Hatch green chile you may want to adjust the amount of chile and add some salt, depending on your own taste/spice preferences.

Step 4: Add 2 cups of broth, then stir well to mix.

Step 5. Add the baked tofu and potatoes and mix well. Allow to cook on medium (bubbling) until it thickens, about 10-15 minutes.

Step 6. Add a 15oz can of diced fire-roasted tomatoes and the smoked paprika and stir to mix. Let simmer for 1-2 minutes, then garnish and serve.

(Note: if you like spice, add a teaspoon or two of diced chipotles in adobo instead of the smoked paprika - yum!)

This turned out way better than I expected, and the fact my wife liked it was a bonus! Thanks to my Support Group friend, Carol for the idea!

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