This is a vegetarian version of the classic soup, usually made with chicken.
Earthy dark pasilla chile flavors the soul-satisfying broth.
(Recipe adapted from Rick Bayless.)
(A food processor will work, though it won’t completely puree the chiles.)
Heat 2 tablespoons oil in a Dutch oven over medium heat.
Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes.
Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture.
Return the pot to medium heat.
Add broth, water and epazote (if using).
Bring to a boil, then adjust heat to maintain a simmer.
Drain tofu, rinse and pat dry; cut into 1/2- to 3/4-inch cubes.
Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat.
Add the tofu to the soup and simmer for 30 minutes.
Ladle the soup into 8 soup bowls.
Divide avocado, tortilla chips and cheese (if using) among the bowls.
Serve warm, with lime wedges.
Find them and other dried chiles in the produce section of large supermarkets or online at melissas.com.
Epazote, an herb used in Mexican cooking, has a pungent, distinctive flavor unlike any other herb.
Look for it fresh at farmers' markets or find it dried at Latin markets or online from melissas.com.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
