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A bowl of tamazole which is a red pozole served with a tamal in the bowl, and topped with cabbage, radish slices, cilantro, with a spoon inside. The dish is set on a colorful woven cloth.
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5 from 1 vote

Vegan Tamazole (Tamal in Pozole Rojo

A vegan tamal served in a bowl of rich pozole rojo, topped with cabbage, radish, onion, and lime. An easy, plant-based take on the viral tamazole trend, ready in about 20 minutes using prepared tamales and pozole.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner, Main Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 124kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

Instructions

  • Heat the vegan pozole rojo in a pot until warmed through.
    A stainless steel pot filled with vegan pozole broth, containing sliced mushrooms, simmers on a stove top. The soup appears to be cooking, with bubbles and oil visible on the surface.
  • Warm the tamales, either steamed, microwaved, or in the Instant Pot, until heated through.
    A pot filled with wrapped vegan tamales verdes sits on a wooden table next to a brown clay bowl, a clear glass, and a patterned napkin with colorful embroidery.
  • Ladle hot pozole into a serving bowl. Unwrap one tamal and place it in the center of the bowl.
    A bowl of red pozole and a tamale on top sits on a colorful woven cloth, next to a spoon on a patterned table.
  • Top with cabbage, pico de gallo, onion, crema, cilantro, radishes, and a squeeze of lime.
    A bowl of tamale soup, is topped with sliced radishes, shredded cabbage, cilantro, and a lime wedge, set on a colorful woven cloth next to a spoon and a tamale, all arranged on a blue and white tiled surface.
  • Serve immediately with extra spicy salsa on the side, if using.
    A bowl of red pozole with cabbage, radish slices, and a tamale sits invitingly atop a colorful woven cloth on a blue and white patterned surface, creating an enticing scene reminiscent of traditional tamazole soup feasts.

Video

Notes

This recipe makes 4 servings using 2 tamales per bowl. It works whether you're using up leftover tamales and pozole from a family gathering, or making both recipes specifically for this dish, adjust quantities as needed for your household.

Nutrition

Serving: 4servings | Calories: 124kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 16mg | Sodium: 931mg | Potassium: 121mg | Fiber: 1g | Sugar: 14g | Vitamin A: 835IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 0.3mg
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