This Vascular Healthy Plant-Power Vegan Pozole Recipe tastes delicious, and can even help prevent or manage vascular disease!
This recipe is a twist on a delicious traditional Mexican recipe and is a great option for anyone who wants to try a plant-based dish.
- 15oz block of tofu
- 6oz can of tomato paste
- 15oz can of stewed tomatoes
- 29oz can of hominy
- Olive oil
- 1 Large Onion
- 1 clove of garlic
- 1 Lime
- 1/4 cup of cilantro
- Black pepper
- Chile Powder
- Sliced Cabbage
- Sliced Radishes
- Sour Cream (Crema Mexicana)
Directions for Pozole:
- You will also need a 15 oz block of tofu that has been pressed and cubed. To see an instructional video on how to press tofu, see the video below.
- Chop 1 large onion.
- Mince 1 clove of garlic.
- Chop 1/4 cup of cilantro.
- Heat a tablespoon of olive oil in a large pot on medium heat.
- Sauté the chopped onions for 2 minutes.
- Add the tofu and sauté for another 3 minutes.
- Add 1 minced clove of garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, ¼ cup cilantro, 2 tablespoons of chili powder, and enough water to cover the ingredients. Turn down the heat to low.
- Add one 15 ounce can of stewed tomatoes and 1/3 can (2 oz) of tomato paste. Cook on low for about 20 minutes.
- Add one 29 oz can of hominy and continue cooking for another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.
- Top with sliced cabbage, sliced radishes, and lime wedges. You can add a little crema Mexicana or skip it to keep the recipe vegan!
Why is it Heart Healthy:
This Pozole includes healthy whole grains and plenty of protein from the pressed tofu, which contains all nine essential amino acids, iron, and calcium. The ingredients in this list will help you enjoy your favorite dish, with much less unhealthy fats and cholesterol.
Vascular Cures encourages that you contact your primary physician before making any large diet changes.