Green Chili, Sweet Potato, and Tofu Stew

Looking for a flavorful, no-fuss weeknight dinner? This Green Chili, Sweet Potato, and Tofu Stew delivers bold flavors with minimal prep. Thanks to store-bought green chili sauce, the base is packed with zesty heat. Add in sweet potatoes, tofu, and a few key spices, and you’ve got a cozy, nutrient-packed meal that gets even better the next day.

Green Chili, Sweet Potato, and Tofu Stew

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course

Servings 4 Servings

Equipment

• Chef's Knife
• Cutting Board
• Medium Pot or Straight-Sided Sauté Pan with Fitted Lid, For cooking the stew. A straight-sided pan works best for even cooking and keeping everything contained.
• Stirring Utensil A wooden spoon or spatula to stir your stew.

Ingredients

  

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• 1 Tbsp cooking oil
• ½ large white or yellow onion finely diced (about 2 cups)
• 2 large sweet potatoes peeled and cut into 1/3 inch cubes (about 4 cups)
• ½ tsp dried oregano leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 2 cloves garlic peeled and minced (or 2 tsp minced garlic)
• 2 Tbsp dry white wine or water if you prefer alcohol-free
• 2 limes 1 cut into 8 wedges, for serving (divided)
• 1 can 15 ounces green enchilada sauce or a scant 2 cups green chile salsa
• 2 tsp maple syrup
• 2 tsp apple cider vinegar
• 1 cup chicken or vegetable stock
• 1 can 15 ounces full-fat coconut milk
• 1 package 14-16 ounces extra-firm tofu, cut into 1/3 inch cubes
• 2 large handfuls of spinach leaves
• ½ cup chopped cilantro leaves
• ½ cup thinly sliced green onions
• 2 cups cooked rice or whole grain for serving

Instructions

 

• Heat oil in a medium pot over medium-high heat. Add onion and sweet potatoes. Cook for about 5 minutes, stirring occasionally, until the onions soften.
• Add garlic, oregano, cumin, and coriander. Stir to coat the veggies with the spices.
• Pour in the white wine (or water) and cook for 2 minutes, letting it reduce slightly.
• Stir in the zest of one lime, green chili salsa, maple syrup, apple cider vinegar, stock, and coconut milk. Bring to a simmer, then cover and cook for 10 minutes, or until sweet potatoes are tender.
• Add the tofu and spinach. Stir to combine and cook for an additional 2-3 minutes.
• Turn off the heat and stir in the cilantro and green onions. Serve with lime wedges and cooked rice or grains.

Keyword stew

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