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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Or, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.). | 2. When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won’t completely puree the chiles.). | 3. Heat 2 tablespoons oil in a large high sided skillet 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. Process until smooth. | 4. Return the pot to medium heat. When very hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote (if using). Bring to a boil, then adjust heat to maintain a simmer. | 5. 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 and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. Add the tofu to the soup and simmer for 30 minutes. | 6. Add chard (or spinach or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens. | 7. Ladle the soup into 8 soup bowls. Divide avocado, tortilla chips and cheese (if using) among the bowls. Serve warm, with lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasilla pepper	3			-	-	-	-
tomato	1	can	diced fire-roasted	62.068999999999996	13.7631	3.2384	0.5397
canola oil	2	tablespoons	divided	247.52	0.0	0.0	28.0
white onion	1		sliced	44.0	10.274000000000001	1.21	0.11
garlic clove	3		peeled	-	-	-	-
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
water	4	cups		0.0	0.0	0.0	0.0
epazote	1			-	-	-	-
extra tofu	1	package	firm	387.1	10.27	39.895	20.54
swiss chard	4	cups	chopped	27.36	5.3856	2.592	0.28800000000000003
salt	1/4 - 1/2	teaspoon		-	-	-	-
avocado	1		ripe cut	-	-	-	-
tortilla chip	2	cups		-	-	-	-
cheese	3/4	cup	shredded	357.4125	2.3692	21.6675	29.0992
lime	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.