White bean and tofu chili verde
42 min · 29 g protein · 390 cals / serving
A tangy green chili with crumbled tofu and white beans simmered in tomatillo salsa with poblano, jalapeño, cumin and oregano, finished with corn, lime and lots of cilantro. A jar of salsa verde does the slow part for you.
Ingredients
- 2 tsp olive oil
- 1 medium onion, chopped
- 2 poblano peppers, seeded and chopped
- 1–2 jalapeño, seeded and minced
- 2 blocks (14 oz each) prepared extra firm tofu, squeezed dry in a towel and crumbled
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano, Mexican if you have it
- 1 jar (16 oz) salsa verde, tomatillo salsa
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 1/4 cups vegetable broth
- 1/2 tsp salt
- 3/4 cup frozen corn
- 1 1/2 tbsp lime juice
- a big handful fresh cilantro, chopped
To serve
- scant 1/2 cup unsweetened soy yogurt, plain, unsweetened
Steps
- Heat the oil in a large pot over medium heat and cook the onion, poblanos and jalapeño for 6–7 minutes, until soft.
- Turn the heat up a little, add the crumbled tofu and cook 6–7 minutes, stirring, until it dries out and takes a little color. Add the garlic, cumin and oregano for 1 minute.
- Add the salsa verde, white beans, broth and salt. Bring to a boil, then simmer, partly covered, for 12 minutes, mashing a ladleful of beans against the side of the pot to thicken it.
- Stir in the corn for 2–3 minutes, then the lime juice and most of the cilantro. Taste for salt and heat.
- Serve topped with a spoon of plant yogurt and the rest of the cilantro, with tortilla chips or warm tortillas if you like.
Good to know
Can I use super-firm tofu?
Yes, the dense kind sold as super-firm or high-protein. It carries more protein in every bite and more calories too, at about 64 instead of 72.
Which salsa verde?
Any tomatillo-based salsa verde from a jar works; a mild one lets you control the heat with the jalapeño.
Per
- Calories
- 69
- Protein
- (30%)
- 5 g
- Fat
- (37%)
- 3 g
- Carbohydrates
- (34%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 302 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1560 kcal goes into the pot and 2458 g of ingredients comes out as about 2270 g of food: 69 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.