Tofu Tomatillo Stew
Ingredients
- 1 pound tomatillos, quartered (about 3 cups)
- 1 white onion, quartered, 1 quarter chopped
- 3 cloves garlic, smashed and peeled
- 1 cup packed fresh cilantro, plus more leaves for serving
- 1 jalapeño, halved (seeds removed for less heat, if desired)
- 3 tablespoons vegetable oil
- Kosher salt and freshly ground pepper
- 2 cups low-sodium vegetable broth
- 1 can (15 ounces) white hominy, drained and rinsed
- 16 ounces extra-firm tofu, drained and cut into 1-inch cubes
- 2 tablespoons taco seasoning
- Lime wedges and flour or corn tortillas, blistered, for serving
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