1. Heat salsa in a medium saucepan over medium high heat until simmering.
2. Add broth, hominy and oregano and bring to a boil. Reduce heat and simmer 5 minutes.
3. Sprinkle tofu with hot sauce, toss gently, add to the pan and continue to simmer 5 minutes.
4. Ladle into shallow bowls and top with cabbage and avocado.
5. Serve with lime wedges and optional garnishes.
Difficulty: ................. intermediate
Preparation: ............ about 15 minutes
Servings: ................. 4
cup tomatillo salsa or salsa verde
2 cups low salt vegetable broth, organic preferred*
1 (15 oz.) can hominy, drained
1 teaspoon dried oregano leaves, preferably Mexican
8 oz. extra firm lite tofu, cut into inch cubes, such as Azumaya brand
1 to 2 teaspoons green hot sauce, such as Tabasco
cup finely shredded or chopped red cabbage
ripe avocado, diced
4 lime wedges
Optional garnishes: julienned radish, reduced fat sour cream, pepitas (pumpkin seeds), additional Mexican oregano
Health info:
Calories: 160 Red cabbage has at least six times as much antioxidant power as white cabbage.
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