Ingredients
- 1 lb. firm tofu
- 1 7.5 ounce can chipotle in adobo sauce
- 1 Tbsp. canola oil
- 1 white or red onion (thinly sliced)
- 5-6 garlic cloves (smashed and chopped)
- 1 lb. brown (green or red lentils, picked through and rinsed)
- 2 15- ounce cans diced tomatoes (preferably fire roasted)
- 1 6- ounce can tomato paste (no salt added)
- 1 fresh or dried bay leaf
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 1 quart water or low-sodium vegetable stock
- 10 ounces frozen corn (or fresh equivalent)
Instructions
- Drain liquid from tofu, pat tofu with paper towels and place in a small mixing bowl. Mash with a fork until well crumbled. Set aside.
- Pour chipotles onto a cutting board and chop well. (Alternatively, mash in a bowl with a fork). Set aside.
- Heat a large soup pot or Dutch oven over medium heat. Add canola oil and heat until shimmering. Add onion and garlic and sauté until onions are wilted and mixture is fragrant.
- Add tofu, lentils, canned tomatoes and paste, herbs and spices, and water or stock. Bring mixture to a bubble, turn heat to low, cover with a lid and allow to cook 25-30 minutes or until lentils are soft. If mixture is too thin, simmer uncovered until mixture becomes desired thickness.
- Stir in corn and heat through.
- Serve tinga as you would a bowl of chili or as a taco or burrito. Top with Mexican-style crema or sour cream and sliced avocado.
GREAT ADDITIONS/SUBSTITUTIONS
- Try topping with salsa, shredded lettuce, guacamole, or fresh lime juice.
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