Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 2 blocks (14 ounces each) of extra-firm tofu for a minimum of 30 minutes, then carefully cut them into uniform 1-inch cubes.

2. 2

   In a dry skillet, gently toast 4 dried guajillo chilies and 2 dried ancho chilies for 2 minutes until fragrant, then transfer them to a bowl and cover with 2 cups of hot water to rehydrate for 20 minutes before removing their stems and seeds.

3. 3

   Combine the rehydrated chilies, 3 medium Roma tomatoes, 1 small yellow onion, 3 garlic cloves, 2 tablespoons of apple cider vinegar, 1 teaspoon of ground cumin, 0.5 teaspoon of Mexican oregano, 0.25 teaspoon of ground cloves, and 1 small 2-inch cinnamon stick with 1 cup of vegetable broth in a blender, and process until a smooth adobo sauce forms.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the pressed tofu cubes, stirring occasionally, for about 8 minutes until they are lightly golden brown on all sides.

5. 5

   Transfer the seared 1-inch tofu cubes and 2 cups of diced nopales to the slow cooker insert, then pour the entirety of the prepared smooth adobo sauce over the ingredients.

6. 6

   Stir in 1 teaspoon of salt and 0.5 teaspoon of black pepper, incorporate the remaining 1 cup of vegetable broth, then cover the slow cooker and cook on the low setting for 4 to 6 hours until the tofu has absorbed the rich flavors and the sauce has subtly thickened.