Vegan Mexican Tofu Stew
A comforting Vegan Mexican Tofu Stew of red beans, crumbled tofu and lots of refreshing lime juice and spices. Garnished with fresh slices of jalapeño, green onion, citrus and corn tortilla chips.
Ingredients
Vegan Tofu Mexican Stew
- 1 tsp oil
- 1 tsp garlic minced
- 1 cup onion
- 1 can finely chopped tomatoes 28 ounce
- 2 cans red kidney beans drained and rinsed
- 3 Tbsp chilli powder
- 1 tsp paprika
- 1-2 Tbsp fresh lime juice
- 1 cup water
Tofu
- 1 Tbsp oil
- 1 block form tofu
Garnish
- 1/2 small jalapeño
- handful corn tortilla chips
- 1 green onion chopped
- 1 lime sliced
Instructions
Vegan Tofu Mexican Stew
- Warm the oil in a large pot over medium heat. Sauté the onions until they're translucent and soft, approximately 7 minutes.
- Add all remaining stew ingredients. Bring pot to a boil, then reduce to a simmer. Simmer for 20 minutes.
- While the stew is simmering, press your tofu with a tofu press. (Ensure most of the water is removed so that your stew doesn't taste watered down).
- In a skillet, warm some oil. Add the tofu block and mash with a fork until crumbled. Sauté for 8 minutes, or until golden brown.
- Add your crumbled tofu to the stew pot and stir to combine. Cook another 5 minutes.
- Serve and garnish with lime, jalapeño, green onion and tortilla chips.
Notes
Vegan Tofu Mexican Stew will last up to 5 days in the refrigerator or up to 3 months in the freezer. Store in an airtight container.