Charred Poblano Soup with Toasted Tofu

https://www.realsimple.com/charred-poblano-soup-with-toasted-tofu-11881628

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Broil vegetables:

Step 2

Preheat broiler with oven rack 6 inches from heat. Toss together garlic, chiles, onion, and 1 tablespoon oil on a large rimmed baking sheet; spread into an even layer. Broil, flipping vegetables occasionally, until lightly charred and tender, 10 to 12 minutes. Remove from oven and let cool slightly, about 10 minutes.

Step 3

Cook tofu:

Step 4

Meanwhile, toss together tofu, chili powder, 1 tablespoon oil, and 3/4 teaspoon salt in a medium bowl until tofu is evenly coated. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium. Add tofu; cook, flipping occasionally, until browned on all sides, about 10 minutes.

Step 5

Remove stems and seeds:

Step 6

Once chiles are cool enough to handle, remove and discard stems and seeds. Transfer chiles, garlic, and onion to a blender. Add 3 1/2 cups warm water, tortilla chips, cilantro, sour cream, lime juice, and remaining 2 teaspoons salt. Process until smooth, about 90 seconds.

Step 7

Garnish and serve:

Step 8

Top soup with toasted tofu. Garnish with cilantro leaves.

Step 9

Make-Ahead and Storage Instructions

Step 10

Make up to 3 days ahead; allow to cool completely to room temperature before storing in an airtight container in the refrigerator. Alternatively, store in freezer-safe containers, leaving space at the top for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or microwave until piping hot.