Serves 4 to 6
2 lbs tofu, cut into steaks
3 red peppers, 2 medium-diced and 1 quartered
2 red onions, 1 medium-diced and 1 quartered
I bulb of garlic, peeled, chopped into 4 cloves
2 bunches of cilantro
2 jalapenos, 1 chopped finely
1 10-oz can green chilies
2-3 sweet potatoes, medium-sized, peeled and medium-diced
2 Tbsp chili powder
2 Tbsp cumin
1 tsp dried oregano
1 bay leaf
1 8-oz can hominy (yellow or white)
Extra virgin olive oil
Salt and pepper
32 oz vegetable stock
Sofrito Rubbed Grilled Tofu directions:
In a blender, mix quartered pepper, quartered onion, 4 cloves of garlic, 1 jalapeno, 1 bunch of cilantro, dash of salt and pepper, ½ tsp of chili powder, ½ tsp of cumin, and about a ¼ cup of extra virgin olive oil. Start to blend, pushing down with a kitchen spoon until it starts to mix. Be careful not to touch the blades with the spoon. Sofrito is done when it looks like a chunky puree. Pour enough Sofrito to marinate the tofu, about a ¾ of a cup. You can freeze the rest of the Sofrito. Let marinate at least two hours. Wipe some of the marinade off the tofu and rub a small amount of extra virgin olive oil to prevent sticking on the grill. Once grilled and cooled, cut into bite-sized pieces.
Chili Ragu directions:
In a medium-sized pot, add medium-diced onion, medium-diced peppers, chopped 4 cloves of garlic, chopped jalapeno, and about 2 Tbsp extra virgin olive oil. Cook for 10 minutes or until onions and garlic are extremely fragrant. Now add spices and cook out for three to four minutes. Add green chilies, sweet potatoes, hominy, bay leaf and vegetable stock. Lower heat to medium-low and slowly simmer until potatoes are softened. Once the potatoes are softened, add sofrito that you used for the tofu and cook for two minutes. Add the grilled tofu, being careful not to break up the tofu. Season with salt and pepper if needed. Great with rice, grits or barley.
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