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1
Heat a skillet over medium heat.
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2
Toast the dried ancho chiles on both sides by pressing them down with a spatula.
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3
You could also use a flame to toast the chiles until fragrant.
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4
When cooled, remove the stem and seeds and break or chop into pieces.
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5
Add the chiles and the tomatoes along with the liquid from the can into a blender and liquify well.
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6
In a dutch oven (large pot) heat the oil over medium-high heat.
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7
Add the onions and garlic and cook stirring frequently until translucent and golden.
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8
Add the onions and garlic to the blender and process the mixture together.
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9
Heat the dutch oven over medium heat until hot and pour the tomato, chile, onion and garlic mixture to the dutch oven.
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10
Cook vigorously stirring more or less constantly until the mixture is reduced to a thick paste.
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11
Add water and stock and bring to a boil then reduce heat and adjust temperature to maintain a simmer.
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12
Drain and dry the tofu with paper towels.
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13
Cut into 1/2 inch cubes.
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14
In a large non-stick skillet heat the remaining oil over medium heat.
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15
Add the tofu in a single layer and brown all sides of the cubes as evenly as possible.
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16
This takes some time and a bit of effort.
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17
Add the tofu to the dutch oven and gently simmer for at least 30 minutes.
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18
Add kale (or spinach) to the soup.
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19
Turn off the heat and let the kale wilt.
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20
Remove from heat.
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21
Taste and adjust salt if needed.
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22
If there was salt in the broth and salt in the canned tomatoes you will not need to add much if any salt.
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23
Divide the tortilla chips among 8 bowls and ladle soup on top.
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24
Sprinkle the cheese then avocado cubes over the soup.
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25
Garnish with cilantro and serve with lime wedges.
