Vegan Tofu Posole
This Mexican-inspired vegan posole soup is filled with hearty ingredients and warming spices.
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Tofu, kidney beans, and mushrooms make this soup a hearty and filling meal. The spiciness of the soup goes great with the fresh radish, cabbage and coriander.
Inspired by traditional Mexican posole (or pozole), this soup is best served with tostada shells or warm corn tortillas. For an authentic dining experience, keep your garnishes separate and let everyone fill their bowl to their liking.
What is posole?
Posole is a traditional Mexican soup, usually made with slow-cooked pork, hominy corn, and green chillies. The soup is always served loaded with delicious toppings like shredded red cabbage, radishes, avocado, or limes.
There are three varieties of posole: rojo (red), blanco (white), or verde (green). This vegan posole is inspired by the tomato-based rojo pozole.
What are vegan alternatives to pork?
There are plenty of pork-style “fake meat” alternatives on the market, but most of these are sausages or bacon which wouldn’t work well in a recipe like this!
We’ve suggested tofu as a good alternative to pork in this vegan posole recipe, but there are other meat-free options to replace pork.
Jackfruit makes a great alternative to slow-cooked or pulled pork, and you could also try tempeh, seitan, or even certain types of mushroom instead!
Total Time: 45 minutes
Servings: 6
Total Time: 45 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.16666666666667 0.16666666666667 tbsp rice flour
- 37.5 37.5 g smoked tofu, cut into cubes
- 0.16666666666667 0.16666666666667 tbsp vegetable oil
- 0.16666666666667 0.16666666666667 onion, chopped
- 16.666666666667 16.666666666667 g chestnut mushrooms, sliced
- 0.083333333333333 0.083333333333333 tsp cayenne pepper
- 0.16666666666667 0.16666666666667 tsp dried oregano
- 0.16666666666667 0.16666666666667 tbsp smoked paprika
- 0.16666666666667 0.16666666666667 tsp ground cumin
- 0.16666666666667 0.16666666666667 tsp garlic granules
- 60 60 ml passata
- 0.33333333333333 0.33333333333333 tbsp tomato puree
- 120 120 ml vegetable stock
- 25 25 g sweetcorn
- 0.16666666666667 0.16666666666667 400g tin kidney beans, drained
- 0.025 0.025 red cabbage, shredded
- 0.66666666666667 0.66666666666667 radishes, sliced
- 0.16666666666667 0.16666666666667 handful fresh coriander, chopped
Method
- Preheat the oven to 200°C/400°F/Gas 6. Coat the tofu in the rice flour and place on a tray, then bake in the oven for 20-25 minutes.
- Add the oil to a saucepan over a medium-high heat, then add the onion, mushrooms, cayenne pepper, oregano, paprika, cumin and garlic powder and cook for 3-4 minutes. Then add the passata, tomato puree and vegetable stock and bring to the boil for 3-4 minutes.
- Next add the sweetcorn, kidney beans and baked tofu to the saucepan and boil for a further 3-4 minutes.
- To finish, top a bowl of the posole with the red cabbage, radishes and coriander.
Nutritional information per serving (286g): Calories 227, Fat 6.9g, Saturates 1g, Carbohydrate 30g, Sugars 8.2g, Fibre 9g, Protein 15g, Salt 1.7g
Get another taste of Mexico with this Vegan Seitan Mole!
