This recipe was submitted by one of our ardent farmers market customer, Katie. She runs a blog Veggie Vanagon.
1 tablespoon of vegetable oil
1 onion, finely diced
3 cloves of garlic, minced
2 7 oz. cans of Ortega Green Chiles
2 cups of veggie broth (I use Better Than Bouillon)
1 tablespoon of cornstarch dissolved in 1 tablespoon of water
Salt and pepper to taste
Heat oil in a medium-sized saucepan on medium-high.
Saute onions until translucent, about 7 minutes.
Add garlic and cook and stir until fragrant, about 3 minutes.
Add green chiles and stir. Cook 3 minutes more.
Add broth and cornstarch slurry.
Stir until thickened and then turn down the heat to low.
Cook for 10 minutes more, stirring occasionally to prevent the sauce from sticking to the pan.
16 oz. extra firm tofu
3 tablespoons vegetable oil
Slice tofu into 1 cm square cubes.
Heat oil in large saucepan on high.
When shimmering, add tofu.
Stir until tofu has developed a golden brown crust.
Remove from heat.
Mashed yukon gold potatoes
Saute summer squash
Crumbled queso fresco
Crema (or sour cream)
Heat tortillas in cast iron (no oil) until they soften.
Smear with potatoes and/or beans.
Top with tofu and/or squash.
Garnish with cheese, crema, avocado and cilantro.
Fill side of plate with green chili sauce.
Credits: Veggie Vanagon