This is far from your run of the mill Mexican chili. Every Mexican knows a different recipe variation as this is a very popular dish. Incredibly, this is not often seen outside of Mexico. Once you try this tofu variation, you will be overjoyed that you have an alternative to the usual tomato based chili.
Mexican Green Chili With Tofu [Vegan]
- 7 ounces block of tofu, cut into cubes
- 3 teaspoons coconut oil or 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon plain flour
- 3 green bell peppers
- 1 medium green chili
- 1 large bunch fresh coriander/cilantro, chopped
- 2 1/4 cup vegetable stock
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 2 tablespoons lime juice
- Preheat the oven to 400°F.
- Prepare the tofu by cutting it into three pieces. Press these between some paper towels to get rid of any excess water and then chop into bite size cubes. Place these on a baking tray.
- On a separate tray, place the green peppers, cut in half, and the green chili and place alongside the tofu in the oven for 20 minutes until the tofu is golden and the peppers are soft.
- When the peppers are and chili are cooked, place into a blender with the stock and coriander and whiz until smooth.
- Now fry the onion and garlic in the coconut oil over a medium heat until the onions have softened. Stir in the flour and cook for a minute and then pour in the whizzed peppers and add all of the other ingredients including the tofu.
- Stir well to combine and then cover and cook on a low heat for about 20 minutes or until the sauce has thickened.
- Check for seasoning and serve.