Tofu-Tomatillo Stew

tofu tomatillo stew
Photo: Con Poulos
Prep Time:
20 mins
Total Time:
45 mins
4 Serves

For a meatless main that is worthy of your next vegetarian night, try this Mexican-inspired stew that swaps the usual pork or chicken for crispy spiced tofu.


  • 1 pound tomatillos, quartered (about 3 cups)

  • 1 white onion, quartered, 1 quarter chopped

  • 3 cloves garlic, smashed and peeled

  • 1 cup packed fresh cilantro, plus more leaves for serving

  • 1 jalapeño, halved (seeds removed for less heat, if desired)

  • 3 tablespoons vegetable oil

  • Kosher salt and freshly ground pepper

  • 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 and flour or corn tortillas, blistered, for serving


  1. Preheat broiler. In a blender, combine tomatillos, whole onion quarters, garlic, cilantro, jalapeño, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper; purée until smooth.

  2. Transfer mixture to a medium saucepan and simmer over medium heat until darkened slightly, about 10 minutes. Stir in broth and hominy; simmer until slightly thickened, about 10 minutes more. Season to taste.

  3. Meanwhile, pat tofu dry; toss on a rimmed baking sheet with remaining 2 tablespoons oil and taco seasoning. Broil, stirring a few times, until a golden-brown crust forms on tofu in places, 15 to 20 minutes. Serve stew topped with tofu, cilantro leaves, and chopped onion (optional), with lime wedges and tortillas.

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