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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.
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Nopales con tofu
Servings: 5

Equipment

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