Green Chili, Sweet Potato, and Tofu Stew
Equipment
- 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
- 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.
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