I gushed about this recipe to my sisters and then they asked, "what's that on top?", thinking it was a bread crouton. Nope, tofu. This is a fun way to prepare tofu. My first time cooking it under the broiler. And if you as new to tofu as my sisters, let me add that there are different levels of firmness of tofu. Silken is the softest, and this recipe calls for the other end of the spectrum and asks for extra-firm. In this recipe the firm helps the tofu maintain their shape and look like deceiving little croutons! The jalapeño in this recipe gives it a nice mild kick! Don't be put off by the tofu! Enjoy!
Tomatillo-Tofu Stew
Adapted from Martha Stewart Living magazine Oct 2020
3 servings
1 pound tomatillos, quartered (about 3 cups)
1 white onion, quartered
3 cloves garlic, peeled and smashed
1 jalapeño, halved (seeds removed for less heat, if desired)
3 tablespoons EVOO oil, divided
Kosher salt and freshly ground pepper
2 cups low-sodium vegetable broth
1 bag (fresh or frozen) riced cauliflower
16 ounces extra-firm tofu, drained and cut into 1-inch cubes
2 tablespoons taco seasoning
Lime wedges and flour or corn tortillas, blistered, optional for serving
Preheat broiler. In a blender, combine tomatillos, onion quarters, garlic, jalapeño, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper; purée until smooth.
Transfer mixture to a medium saucepan and simmer over medium heat until darkened slightly, about 10 minutes. Stir in broth and cauliflower; simmer until slightly thickened, about 10 minutes more. Season to taste.
Meanwhile, pat tofu dry; toss on a rimmed baking sheet with remaining 2 tablespoons oil and taco seasoning. Broil, stirring a few times, until a golden-brown crust forms on tofu in places, 15 to 20 minutes. Serve stew topped with tofu, and optional lime wedges and tortillas.
