Tofu Chile Verde Recipe

Name: Tofu Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tomatillos (remove husks and rinse, quarter); 2 green bell peppers (seed and quarter); 3 anaheim chilies (remove stem and seeds); 2 jalapenos (adjust to your tolerance); 1 yellow onion (quarter); 8 garlic cloves; 1 tsp. cumin; 1 tsp. oregano (preferable Mexican); 1/3 cup olive oil; 1 tsp. pepper; 1 tsp. salt; 2 cups vegetable broth; Salt and pepper to taste; 1 package firm tofu (see notes above); Cilantro; 2 limes (one cut into wedges)

Servings: persons

10 tomatillos (remove husks and rinse, quarter)
2 green bell peppers (seed and quarter)
3 anaheim chilies (remove stem and seeds)
2 jalapenos (adjust to your tolerance)
1 yellow onion (quarter)
8 garlic cloves
1 tsp. cumin
1 tsp. oregano (preferable Mexican)
1/3 cup olive oil
1 tsp. pepper
1 tsp. salt
2 cups vegetable broth
Salt and pepper to taste
1 package firm tofu (see notes above)
Cilantro
2 limes (one cut into wedges)

1
Preheat oven to 450.
2
Place first six ingredients in cast iron skillet or Dutch oven. Pour half of olive oil over peppers and toss to coat. Add salt and pepper. Place in oven for 30 minutes. Stir half way through.
3
Remove from oven and place Anaheim chilies in plastic bag for 10 minutes (this will help remove the skin). Place remaining contents in food processor. Add Anaheim chilies after they are peeled. Add cumin and oregano to food processor. Add 3/4 cup vegetable broth.
4
Cut drained tofu into half inch chunks, cover with remaining oil. Place Dutch oven or skillet on medium heat (there should still be some remnants on bottom). When hot, add tofu. Brown tofu on all sides. Add contents from food processor to tofu. Add remaining vegetable broth. Let simmer 30 minutes. Salt and pepper to taste. Squeeze the juice from one lime into dish.
5
Serve with rice, cilantro, and lime wedge.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 tomatillos (remove husks and rinse, quarter), 2 green bell peppers (seed and quarter), 3 anaheim chilies (remove stem and seeds), 2 jalapenos (adjust to your tolerance), and more.

Yes, Tofu Chile Verde falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Chile Verde

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