Yes tofu: medium-firm, cut into chunks and quickly poached in this deep, rich-flavored smoky ancho-tomato sauce. Vegetables are all there, too. All you need is appetite and a spoon!

Note: Ancho and guajillo are dried chilies popularly used in Mexican cuisine. Ancho (that dark, wrinkly dried ripened poblano pepper) in particular has an earthy flavor, whereas guajillo is more fruity. Both have a distinct smoky flavor. If you can’t find them, you can use other dried chilies and/or add spice heat to taste. To get a bit of that smokiness, add ground smoked paprika instead.

1 ancho chili, soaked, seeds and stem removed

1 guajillo chili, soaked, seeds and stem removed

1 tablespoon avocado (or other) oil

1 medium yellow onion, diced

1 rib celery, diced

2-3 medium/large cloves of garlic, peeled and crushed

1 cup cherry tomatoes, cut into half

½ tsp ground cumin

½ tsp ground cinnamon

1 fresh jalapeño, stem and seeds removed, reserve 4-5 slices for garnish, chop the rest

1 (13.5 oz) can light coconut milk

Juice of 1 lime

1 block medium-firm tofu, cut into chunks

Salt to taste

Vegetables:  I used (wax of green) beans (cut smaller), sliced carrots, garden peas (from freezer), celery ribs (sliced)

To make the sauce: chop the soaked chilies. Heat the oil in a large Dutch oven and add chilies, onion, celery, garlic, tomatoes, and jalapeño, and cook over medium heat until the tomatoes are blistered and all vegetables are softened. Add the coconut milk and an equal amount of water. Bring to a boil, then simmer for 30 minutes. Add the lime juice.

Smooth the sauce in a blender until no chunks remain. Return to the same pot and add your vegetables of choice (see list of ingredients for what I used), as well as the chunks of tofu. Bring to a boil and simmer until the vegetables are soft, about 15-20 minutes. Season to taste and serve ‘as is’, or with a side of rice or pasta if you have a carbs-inhaler joining you for dinner.