Description
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!
Ingredients
Units
Scale
- 14 oz block extra-firm tofu
- 2 potatoes, cubed
- 1/2 onion, finely diced
- 3 cloves minced garlic
- 1/2 tsp mexican oregano
- 1/4 tsp ground cumin
- 1 (16 oz ) jar of diced, fire-roasted green chile (about 2 cups)
- 2 cups low-sodium vegetable broth
- 1 (15 oz) can fire-roasted tomatoes
- 1/2 tsp smoked paprika
Instructions
- Drain and press tofu, then cut it into cubes. Also, cube 2 medium potatoes. Arrange everything on a sheet pan and either bake or air-fry at 400° F until slightly browned.
- Meanwhile, to make the sauce, finely dice the onion and saute in 1-2 T. water or broth until slightly softened.
- Add the garlic, cumin, and oregano and mix well.
- Add the green chile and broth and increase the heat to medium. Once it is bubbling, stir in the baked tofu and potatoes.
- Allow to cook for 10-15 minutes or until it begins to thicken, then stir in the tomatoes and paprika.
- Simmer for 1-2 more minuted then serve.
Keywords: green chile tofu stew