Mexican Veggie Tofu Stew – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!
Ingredients (use vegan versions):
- 1 15 oz. canned green beans
- 1 15 oz. canned white hominy
- 1 15 oz. canned whole pinto beans
- 1 15 oz. canned tomatoes pieces, whole is also fine
- 1 large onion, chopped
- 2 large potatoes, chopped in medium sized pieces
- 1/2 cup cilantro, chopped
- 1 teaspoon ground cumi
- 2 teaspoon menudo seasoning mix (Mexican seasoning)
- juice of one large lemo
- 1 16 oz. tub of extra-firm tofu, medium cubed
- 4 cups of vegetable broth or water
- 1 medium zucchini, chopped
Directions:
In a large stock pot, add the chopped
onion and saute in either vegetable
broth or some water until it gets some
color.
Then, open the canned pinto beans,
hominy, green beans, rinse and add to
the stock pot. Open canned tomato
pieces and their juice and add to the
rest of ingredients.
Now add the four cups of vegetable
broth or water. At this point add the
ground cumin and menudo seasoning mix.
If you don”t have the second
ingredient, I”ve substituted oregano,
red pepper chili flakes, and dried
onion flakes in equal amounts.
Now add the chopped cilantro and lemon
juice. At this point, everything should
be at a medium simmer.
Towards the very end, everything should
now be very fragrant. Go ahead and add
the zucchini, potatoes and cubed tofu.
Season with salt and pepper to your
liking, if you wish.
Continue simmering until the potatoes
and zucchini are fork tender, but
still have their shape.
Serve with additional chopped cilantro
on top and lemon wedges.
Very easy, inexpensive and quick also!
Serves: 12
Preparation time: Approx. 45 minutes
