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
Preparation
Preheat broiler. In a blender, combine tomatillos, whole onion quarters, garlic, cilantro, jalapeño, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper; purée until smooth.
Transfer mixture to a medium saucepan and simmer over medium heat until darkened slightly, about 10 minutes. Stir in broth and hominy; simmer until slightly thickened, about 10 minutes more. Season to taste.
Meanwhile, pat tofu dry; toss on a rimmed baking sheet with remaining 2 tablespoons oil and taco seasoning. Broil, stirring a few times, until a golden-brown crust forms on tofu in places, 15 to 20 minutes. Serve stew topped with tofu, cilantro leaves, and chopped onion (optional), with lime wedges and tortillas.
