I just can’t get enough of tomatillos. A few years ago, I started cooking with tomatillos and fell in love with them. Lately I have been creating tomatillo sauces as the basis of a main entree with some sort of vegan protein like my Tofu in Tomatillo and Chipotle Sauce. Another thing that I just simply can’t get enough of is hominy. I know that some purists will not used canned hominy; they opt for using dried hominy and cooking it from scratch. Now, I am all for that but sometimes I just don’t have time for that. I actually happen to love canned hominy. I don’t like to use too many canned items in my recipes; however, a few canned items have become staples in my pantry over the years. Hominy definitely has become a pantry staple that I like to have on hand. So I can easily whip up dinners like this delicious Braised Tofu with Hominy!
The hominy adds a really nice texture when added to the tomatillo sauce. Sautéing the tofu in a a little bit of oil before adding it the the sauce really helps develop some flavor to the tofu. For a complete healthy entree, I like to serve this directly over cooked brown rice.
The recipe combines three of my favorite ingredients: tofu, tomatillos, and hominy. It is comforting; easy enough for a weeknight dinner. To make it come together faster on a weeknight, you can make the sauce ahead of time. After it has been blended, transfer to a storage container until ready to use. I hope you enjoy this recipe was much as my family does.
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- 1½ Pounds Tomatillos, husked and rinsed
- ¼ of a white onion
- ½ Cup Cilantro, chopped
- Pinch Salt
- 2 Tablespoons Olive Oil, plus more if needed
- 1 Lb Extra-Firm Tofu, pressed and drained
- 1 Large White Onion, diced
- 1-2 Jalapeños, minced
- 4 Garlic Cloves, finely minced
- 1 25 Once Can Hominy, rinsed and drained
- ½ Tsp Salt, or to taste
- ¼ Cup Cilantro, minced
- ½ Lime Juiced
- Salt and Pepper to taste
- 2 Cups Cooked Brown Rice
- In a medium saucepan add the cleaned tomatillos and cover with water. Bring to a boil over medium high heat. Once boiling reduce heat to a low simmer. Cook for 10-15 minutes, or until the tomatillos darken in color. Drain and transfer to a blender.
- Let the tomatillos cool in the blender and they start to release their own juices, about 5-10 minutes.
- Add the remaining sauce ingredients and blend until smooth. Set aside until needed.
- Meanwhile, cut the tofu into cubes. I like to cut into 8 equal slices, then cut the slices into cubes.
- In a large, deep sided pan or dutch oven heat the olive oil over medium high heat. Once hot, add the cubed tofu about cook 3-4 minutes on each side, or until lightly browned. If your pan isn't large enough, cook the tofu in two batches. On the second batch, you might need to add a little bit more oil. If the pan gets too hot, lower the heat to medium. Once all the tofu has been cooked, transfer to a plate and set aside.
- In the same pan that you cooked the tofu in, add the diced onion and jalapeño. Cook until softened, about 4-6 minutes. Add the minced garlic and cook for 1 minute.
- Add in the blended tomatillo sauce. Stir everything together. Cook the sauce for 5 minutes; it will start to thicken.
- Add in the browned tofu, canned hominy, and salt. Bring to a boil and reduce heat to low. Cover and cook for 15-20 minutes.
- Stir in the minced cilantro. Turn of the heat and add the lime juice. Taste and adjust seasonings. Add more salt if needed.
- Serve over cooked brown rice.