Tomatillo Soup with Blackened Tofu


Tomatillo Soup with Blackened Tofu

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A delicious late-summer / fall soup to warm your bones.
Course Main Course
Cuisine Mexican
Keyword delicious, flexible, rustic, savory, simple
Prep Time 5 mins
Cook Time 40 mins
Servings 4 1.5c servings
Calories 130
Cost depends


  • large-ish cast iron pan, or something like it
  • blender (standard or immersion)


  • 2 lbs tomatillos husks removed, washed
  • 1 onion to your preference. I like a whole onion.
  • 3-4 cloves minced garlic to your preference. I like it kind of garlic heavy.
  • 1-2 jalapenos to your preference. I like it kind of spicy
  • 1 T bouillon of your choice mix with water
  • 1 block tofu extra firm, pressed if possible.
  • 1 T dry spices your choice, but I like a combination of salt, pepper, ground dried chili peppers, oregano, garlic powder and/or onion powder.


  • Preheat oven to 375-400 - a decent roasting temperature. Hull and wash tomatillos. Rinse jalapeño(s); place in cast iron and then in oven. Allow to roast until tomatillos lose shape, become very liquid, and maybe slightly char. Depending on how long you roast, your jalapeños may not be blackned; don't fret. In my oven, it takes about 25 minutes.
  • Get your cooking pot. I prefer enamelware, but it really doesn't matter. Add onions (I don't use oil, but if you can't imagine it, then do your thing). You might want to make up a little bouillon and "stir fry" the onions this way. Add the garlic or any other vegetable that you want at this point.
  • After tomatillos and jalapeños are roasted, place all tomatillos in the cooking pot, simmer at medium.
    If your jalapeños aren't sufficiently browned/ charred, remove them from the pan, put to the side for a moment.
  • Meanwhile, take your original cast iron pan (don't wash) and put the block of tofu in it. It should still be hot from the oven. Turn the burner on med-high. and keep it on the hot side, but not scorching. Using a spatula, start to cut the tofu into bite-sized chunks. Season with some dry herbs. When you've got your chunks to the size you like, add the jalapeños to the same pan, and let it dry cook to char just a bit. Keep everything moving for about 15 minutes until everything is sufficiently blackened.
  • Add jalapeños to the pot; blend. Top with tofu, season, simmer about 5-10 minutes, and serve.
  • You can make this soup much quicker if you're buying canned tomatillos, in which case you'll probably need 1-2 big cans. In this case, put directly into cooking pot at the appropriate time.
  • Garnish with chopped onions, pico de gallo, salsa or guacamole!

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