Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fermented ají paste by blending 100 grams of fresh red chilies, 3 cloves of garlic, 1 tablespoon of salt, and 0.25 cup of water until smooth; transfer to a clean jar, cover loosely, and allow to ferment at room temperature for 3-5 days until slightly sour and bubbly, stirring daily.

2. 2

   Press 500 grams of extra-firm tofu for at least 30 minutes to remove excess water, then cut into 1-inch cubes.

3. 3

   In a large pot, combine 2 large diced tomatoes, half of 2 thinly sliced red onions, and 1 teaspoon of salt with 4 cups of water, bringing to a boil and simmering for 15 minutes.

4. 4

   Add the cubed 500 grams of tofu and 0.5 teaspoon of ground cumin to the simmering mixture, cooking for another 10 minutes until the tofu is heated through.

5. 5

   Stir in 1-2 tablespoons of the fermented ají paste into the soup, adjusting for desired spice and tang.

6. 6

   Remove from heat and stir in 0.25 cup of fresh lime juice and 0.5 cup of fresh chopped cilantro.

7. 7

   Serve the Tofu Encebollado hot, garnished with the remaining half of 2 thinly sliced red onions and additional fresh cilantro if desired.