Guisado de Nopales con Tofu
Guisado de Nopales con Tofu is a hearty and flavorful plant-based stew made with tender cactus paddles, tomatoes, chiles, and protein-rich tofu simmered in a smoky, savory tomato broth. This vegan-friendly dish is deeply satisfying, with the nopales adding a tangy bite and the tofu soaking up all the delicious flavors.Perfect served with warm tortillas, rice, or crumbled queso fresco, this guisado is a nourishing twist on a classic Mexican staple—filling, easy to make, and packed with flavor.
Ingredients
- 2 tbsp neutral oil
- 1/4 large white or yellow onion, chopped
- 2 – 3 garlic cloves, minced
- 4 roma tomatoes, chopped
- 2 jalapeños, or 1 serrano, finely chopped (remove seeds for less heat)
- 24 oz chopped, cleaned cactus (nopales)
- 1 8 oz can Salsa El Pato (or regular tomato sauce + 1 tsp chili powder)
- 1 1/2 cups vegetable broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 14 oz extra firm tofu, chopped into cubes
- 1/2 – 1 tsp sugar, optional, to balance acidity
Instructions
- Heat the oil in a medium pot over medium heat.
- Add the onion and garlic and sauté for 2 – 3 minutes until the onion becomes translucent and fragrant.
- Add the tomatoes and cook for another 2 – 3 minutes, allowing them to soften and release their juices.
- Stir in the nopales and chopped jalapeños or serrano.
- Cook for about 8 minutes, stirring occasionally.
- Add the Salsa El Pato (or tomato sauce + chili powder), vegetable broth, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper. Mix well to combine.
- Gently fold in the tofu cubes, being careful not to break them.
- Simmer everything together.
- Lower the heat to medium-low, cover the pot, and cook for 10 minutes.
- Remove the lid, increase the heat to medium-high, and simmer uncovered for an additional 5 minutes to reduce the sauce slightly.
- Taste and adjust seasoning.
- Add 1/2 – 1 tsp of sugar if the sauce is too acidic.
- Serve hot with rice, tortillas, and queso fresco if desired.
- Enjoy!
Notes
- Tofu is best added last to prevent it from falling apart—extra firm works best for this dish
- If you can’t find nopales fresh, jarred or vacuum-sealed cactus works well—just rinse thoroughly before using
- Letting the stew sit for a few hours or overnight enhances the flavor even more
- Add more broth if you prefer a soupier consistency, or reduce further for a thicker guisado
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