Hearty, comforting with a spicy kick, this recipe for Braised Tofu with Hominy is a flavorful plant-based dinner!
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.
If you like things on the spicy side, I recommend adding more jalapeños!
For a complete healthy entree, I like to serve this directly over cooked brown rice.
You can also serve this with white rice! Both white and brown rice are delicious.
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 almost always make the sauce ahead of time. It just makes things so much easier on a busy weeknight.
I hope you enjoy this recipe was much as my family does.
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For the sauce:
- 1 1/2 Pounds Tomatillos, husked and rinsed
- 1/4 of a white onion
- 1/2 Cup Cilantro, chopped
- Pinch Salt
For the tofu + hominy:
- 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
- 1/2 Tsp Salt, or to taste
- 1/4 Cup Cilantro, minced
- 1/2 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.