1. Brown the tofu in a large skillet. Transfer to a large pot. Add the olive oil, garlic, onion, roasted Hatch chiles, sweet potato, corn and tomatoes. Stir together.
2. Pour enough broth over the ingredients to cover. Bring to a boil, then lower and simmer until sweet potatoes are tender.
3. If you like your stew brothy, add more broth. I want you to be happy, Babycakes. (This was from the recipe, tooooo funny to leave out.)
4. Add in the spices, sea salt and pepper at the end.
5. Before serving, taste test and add the lime juice to brighten flavors. If the chiles are too hot (read: spicy) for your tender taste buds add a pinch of sugar. Taste again. Yes?
For serving:
Serve with slices of ripe avocado and sour cream on the side. Sprinkle fresh chopped cilantro or mint on top.