Tofu Chile Verde
This Tofu Chile Verde is a stew made with green chiles, green enchilada sauce, veggies, tofu & black beans. A healthy & easy vegan dinner!
Equipment
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
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.
Nutrition
Calories: 281kcal | Carbohydrates: 35g | Protein: 16g | Fat: 9g