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Categories:
quarter green bell peppers Anaheim chilies adjust yellow onion garlic cumin oregano olive oil pepper salt vegetable broth salt Notes cilantro
Viewed: 60 - Published at: 3 months agoIngredients
- 10 tomatillos (remove husks and rinse, quarter)
- 2 green bell peppers (seed and quarter)
- 3 anaheim chilies (remove stem and seeds)
- 2 jalapenos (adjust to your tolerance)
- 1 yellow onion (quarter)
- 8 garlic cloves
- 1 tsp. cumin
- 1 tsp. oregano (preferable Mexican)
- 1/3 cup olive oil
- 1 tsp. pepper
- 1 tsp. salt
- 2 cups vegetable broth
- Salt and pepper to taste
- 1 package firm tofu (see notes above)
- Cilantro
- 2 limes (one cut into wedges)
Method
- Preheat oven to 450.
- Place first six ingredients in cast iron skillet or Dutch oven. Pour half of olive oil over peppers and toss to coat. Add salt and pepper. Place in oven for 30 minutes. Stir half way through.
- Remove from oven and place Anaheim chilies in plastic bag for 10 minutes (this will help remove the skin). Place remaining contents in food processor. Add Anaheim chilies after they are peeled. Add cumin and oregano to food processor. Add 3/4 cup vegetable broth.
- Cut drained tofu into half inch chunks, cover with remaining oil. Place Dutch oven or skillet on medium heat (there should still be some remnants on bottom). When hot, add tofu. Brown tofu on all sides. Add contents from food processor to tofu. Add remaining vegetable broth. Let simmer 30 minutes. Salt and pepper to taste. Squeeze the juice from one lime into dish.
- Serve with rice, cilantro, and lime wedge.
