-
1
Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen.
-
2
(Or, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.
-
3
).
-
4
When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice.
-
5
(A food processor will work, though it wont completely puree the chiles.
-
6
).
-
7
Heat 2 tablespoons oil in a large high sided skillet over medium heat.
-
8
Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes.
-
9
Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture.
-
10
Process until smooth.
-
11
Return the pot to medium heat.
-
12
When very hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes.
-
13
Add broth, water and epazote (if using).
-
14
Bring to a boil, then adjust heat to maintain a simmer.
-
15
Drain tofu, rinse and pat dry; cut into 1/2 to 3/4 inch cubes.
-
16
Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat.
-
17
Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total.
-
18
Add the tofu to the soup and simmer for 30 minutes.
-
19
Add chard (or spinach or kale) to the soup and season with salt to taste, depending on the saltiness of the broth.
-
20
Cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens.
-
21
Ladle the soup into 8 soup bowls.
-
22
Divide avocado, tortilla chips and cheese (if using) among the bowls.
-
23
Serve warm, with lime wedges.
