Southwest Poblano Corn Cumin Tofu Stew

Ingredients

• 16 ozFirm Tofu
• 4 cupsVegetable Broth
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 6 ozSwiss Chard
• 8 ozPoblano Pepper
• 8 ozSweet Corn
• 1 tspCumin
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Pat the Firm Tofu dry and cut it into bite-size cubes. Chop the Yellow Onion, mince the Garlic, cut the Swiss Chard into bite-size pieces, and prepare the Poblano Pepper, Sweet Corn, Cumin.
2. Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Garlic, Swiss Chard, and Poblano Pepper, Sweet Corn, Cumin with the Table Salt for 6 minutes.
3. Add the Firm Tofu and Vegetable Broth. Bring to a gentle boil, reduce the heat, and simmer for about 39 minutes until the vegetables and any grain are tender and the stew is thickened.