VEGAN VERDE CHILI W/ CRIPSY TOFU AND AVOCADO
Updated: Mar 27
Since, I recently finished the cookbook (stay tuned for info to pre-order!!) I am back in the kitchen making recipes for the blog and I am so excited about this one.
The last couple months, I've been on a bit of verde hot sauce kick. Like, I am literally buying ever new bottle I see and putting it on pretty much everything I eat. It's delicious.
Then I got this idea to make a verde chili, something I have never ventured to try before.
Traditionally, it is made with pork shoulder but I wanted to make a vegan version so I used fried tofu instead and it turned out delicious! Since the recipe does not have all the animal fat from the pork, I added some vegan butter and topped it with fresh California avocado to help balance out the acidity and let me just say it's a VIP Mouth Party.
Serve it up with some rice or tortillas and you are in for a treat!
ALSO - At first blush, this recipe might seem like it has a lot of steps but I promise you it's very easy and worth the effort. It comes together in about an hour if you include the simmering time.
1 1/2 lbs Tomatillos
2 Anaheim or Poblano chilies
5 garlic cloves
2 jalapeno, seeds and ribs remove, if desired, chopped
1 bunch cilantro leaves, chopped
2 tbsp lime juice
salt to taste and freshly cracked black pepper to taste
2 (15.5 oz) trays of extra firm tofu, rinse and drained
1/4-1/3 cup coconut oil
salt to taste
2 Tbsp coconut oil
1 diced white onion
salt and freshly ground black pepper
3 garlic cloves, minced
1 Tbsp dried oregano
pinch of ground cloves
2 1/2 cups vegetable broth
1 - 15oz can of coconut cream
2-3 Tbsp vegan butter or avocado oil
2 big handfuls of fresh spinach
1-2 ripe California avocados
tortillas or rice
Turn Broiler on high.
Start with the Tamotillos and Anaheim peppers. Peel off the outer leaves on the tamotilos, rinse them clean and then slice in half. Slice the Anahiem pepper in half length wise and remove the ribs and seeds.
On a tray, place the tamotilos and peppers face down. Broil for 5-7 minutes until the skins are brown. Remove from the broiler, let cool and then peel the skins off the Anaheim peppers.
Transfer the tomatilos and peppers to a high speed blender like Vitamix. Add in the jalapeno, garlic, cilantro and lime juice. Blend on high until almost smooth and resembles a verde salsa. Add salt and black pepper to taste. Set aside.
Meanwhile, get started on the tofu. Wrap the tofu bricks in towels and press down to remove as much moisture as possible. Then slice into 1/2 -1/3 inch cubes.
In a large cast iron skillet, melt the coconut oil over medium high heat. Once hot add in the tofu cubes. The oil should sizzle, that's how you know its hot enough. Season with salt. Then let fry in the oil for 3-4 minutes per side, then flip, season with salt, let cook for 3-4 minutes, then flip, salt and repeat until at least 3-4 sides have been cooked. I use tongs to flip over each tofu cube individually. Once the sides have been cooked, turn of the heat and set aside.
In a soup pot, melt the coconut oil over medium high heat. Once hot add in the onion and season with salt and black pepper. Cook for 3-5 minutes. Then add in the garlic, season again with salt and pepper. Add in the oregano and pinch of cloves. Stir to mist well. Then add in the Verde chili mixture from the blender. Next add in the vegetable broth and coconut cream. Bring to a boil, then carefully add in the tofu slices. Lower to a simmer. Stir in the vegan butter and then let simmer for 15 minutes. Then add in the spinach and season with salt and pepper to taste.
Transfer to serving bowls and top with avocado and cilantro.
Serve with rice or tortillas on the side.
ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for pre-order. You can find it wherever books are sold.