Mexican Veggie/Tofu Stew

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 cumin
• 2 teaspoon menudo seasoning mix (Mexican seasoning)
• juice of one large lemon
• 1 16 oz. tub of extra-firm tofu, medium cubed
• 4 cups of vegetable broth or water
• 1 medium zucchini, chopped

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

Print | Back to Vegetarian & Vegetable Recipes | Back to Main Recipe Page

Login to download your cookbooks.

Partners: