Mexican Bean stew with Tofu
A hearty, protein-packed Mexican Bean Stew with Tofu, bursting with vibrant flavors and wholesome ingredients. Perfect for building muscle or supporting weight loss goals, this satisfying vegan meal is quick to prepare and incredibly nutritious. Enjoy a taste of Mexico, guilt-free!
Preparation
1
**Prep Tofu:** Gently press excess water from the tofu block using paper towels or a tofu press. Cut the pressed tofu into 1/2-inch (1.25 cm) cubes.
2
**Sauté Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper, and cook for 5-7 minutes until they begin to soften.
3
**Add Spices & Tofu:** Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until the spices are fragrant. Add the cubed tofu and cook for another 5-7 minutes, stirring occasionally, until the tofu is lightly browned.
4
**Simmer Stew:** Drain and rinse the black beans and kidney beans. Add the drained beans, diced tomatoes (undrained), corn, and vegetable broth to the pot. Stir all ingredients well to combine.
5
**Cook & Serve:** Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, allowing the flavors to meld and deepen. Taste and adjust seasoning with salt and black pepper as needed. Ladle the stew into bowls and garnish with fresh cilantro and a squeeze of lime juice, if desired.
Nutrational Values per serving
68
kcal
4g
protein
10g
carbs
2g
fat