How long does mexican green chili with tofu [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze mexican green chili with tofu [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make mexican green chili with tofu [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes mexican green chili with tofu [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does mexican green chili with tofu [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

8.4K Views 9 years ago

Mexican Green Chili With Tofu
[Vegan]

DW By: Dan Waters

Author Bio

Danny Waters (aka The Gourmet Vegan) is the face behind The Vegan Household, where showcasing... Read More

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Vegan Mexican Green Chili With Tofu with herbs

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Mexican Green Chili with Tofu [Vegan]

136

2-4

Dairy Free

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... Read More

Ingredients You Need for 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

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How to Prepare Mexican Green Chili With Tofu [Vegan]

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.