Mexican Veggie/Tofu Stew

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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

Directions:


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

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