GET THE RECIPE!
2 ea. Tomatoes, large 1/4 cup Vegetable oil 1/4 ea. Onion, white 2 ea. Chipotle in adobo 1 tbsp. Epazote, fresh, chopped 1 ea. Chile morita, dried, de-seeded 8.5 cups Vegetable stock 1 cup Tomato puree, canned or fresh 2 ea. Garlic cloves 1 tbsp. Soy sauce
8 ea. Corn tortillas 2 ea. Avocado 1 cup Tofu, diced and sautéed 3 ea. Chile pasilla
Bring water to a boil in a small pot and add whole tomatoes. Reduce heat and gently simmer for 3-4 min. Set tomatoes aside. Meanwhile, heat 1⁄4 cup of oil in a med sauté pan to 350F. In 3 batches, fry tortilla strips, turning them until golden brown. Remove tortilla strips from oil and place on a plate with paper towels. Set aside. In a large pot heat vegetable stock and bring to a simmer.
In a blender, puree cooked tomatoes, onion, chile morita, 2 chile chipotles, epazote, 2 1⁄2 cups of HOT vegetable stock, tomato puree, garlic, and soy sauce, until smooth. Add tomato-chile puree to vegetabke stock and bring to a simmer. Let simmer for 20 min. and season to taste. For the garnish: heat 1 tbsp. of oil in a small sauté pan using med heat. Fry pasilla chile for 1 min. on each side. Remove from oil and set aside. Serve broth with assorted garnishes
For a low-fat option, bake your tortilla strips at 350f until golden brown and crunchy. be sure to serve just the broth and place the garnishes on the table so everyone can add them to their broth as they please.