Tofu Chile Verde
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This Tofu Chile Verde is a stew made with green chiles, green enchilada sauce, veggies, tofu & black beans. A healthy & easy vegan dinner!
This Tofu Chile Verde is my take on a Mexican classic. I kept things simple by using store-bought ingredients – this recipe only takes 40 minutes to make, but tastes like it has been cooking all day. High in protein and rich in flavor, this is a weeknight dinner you will want to make all the time!
Step One: Cook the Veggies
The base of this recipe is some chopped veggies, seasonings and tomato paste. Here is what you need:
- avocado oil
- yellow onion
- garlic
- carrots
- garlic powder
- onion powder
- cumin
- smoked paprika
- pepper
- tomato paste
Heat the oil in a stock pot over medium heat. Add all of the ingredients and cook down for 3 minutes, stirring frequently.
Step Two: Add the Sauce & Protein
This recipe is traditionally made with chicken or pork. But, since we’re obviously keeping this vegan, we are using black beans & tofu as our protein. Be sure to drain and press the tofu before cubing it – this will allow it to soak up all of the flavors of the stew while it’s cooking.
Pour in a can of enchilada sauce, some broth, canned green chiles, black beans & tofu and bring to a boil. Partially cover, lower heat and simmer for 30-60 minutes – the longer the better, but if you’re short on time, thirty minutes will do!
Step Three: Serve
Give the Tofu Chile Verde a taste and adjust the seasonings if you need to. Spoon some rice into each bowl and top it with the tofu – being sure to scoop up lots of that sauce from the pot!
Top each bowl with some chopped cilantro and serve with some lime wedges on the side.
This is a great recipe for meal-prep or a quick weeknight dinner!
Need more recipe inspo? Check these out:
Tofu Chile Verde
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion sliced
- 3 cloves garlic minced
- 2 large carrots peeled and cut in half circles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 1 28-ounce can green enchilada sauce
- 1 cup broth or sub water
- 1 4-ounce can green chiles
- 1 15-ounce can black beans drained & rinsed
- 1 block firm tofu drained, pressed & cubed
- cooked rice, cilantro, lime wedges for serving
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, garlic, carrots, dry seasonings & tomato paste and cook down for 3 minutes, stirring frequently.
- Pour in the enchilada sauce, broth, green chiles, beans & tofu and bring to a boil. Partially cover, lower heat and simmer for 30-60 minutes – the longer the better.
- Serve over rice with chopped cilantro and lime wedges on the side.
Video
Notes
- Nutrition info does not include the rice.
- I didn’t add any salt because there was plenty in the canned ingredients.
This was one of our favorites so far. Absolutely delicious! My husband & mother in law are big meat eaters and loved it also. Both went back for seconds and that is unusual. My husband said very tasty. One of his favorite meals is the non veg chili verde. I simmered for an hour. I can’t wait for tomorrow to have it as leftovers for lunch. It made a good amount but now not enough for leftover dinner. For the chili Verde Thank you so very much for all your hard work in figuring out this recipes. Helps me so much.
Thanks so much! So glad it was a hit for the whole family!
Spices! Not slices!
The spices were more prominent the next day!
I added crushed tortilla chips and cilantro on top.
I liked how easy it was to put this recipe together. It was very good the day I made it but even better the next day as the slices popped even more.
Thanks Nicole! So glad the leftover were just as good!
I just made this for dinner last night. Soooo good!! Everyone loved it. Will be keeping it in the rotation!! Can’t wait to try more recipes.
Thanks Darnyl! So glad you liked it! Can’t wait to hear what else you try!
This was really easy and delicious! I made it as written except for using regular paprika (I don’t like anything smoked). It came together quickly and the tofu absorbed the flavors quite well. Adding a squeeze of lime at the end made a huge difference, too. I’d recommend that you cut the tofu into fairly small cubes for this recipe so it’s easier to get every ingredient on your fork as you dive in. Thank you for sharing this!
Thanks Tracy! So glad you liked it!
Loved this! So easy and really, really good! I didn’t have carrots so I left them out. I used one jalapeno with the onions, subbed Cayenne for the Smoked Paprika (because we are not fans), and used pinto beans instead of black beans. It was amazing! Thank you for another fabulous vegan recipe that is also a fast and savory dinner meal.
Thanks so much Darla! So glad you liked it!