Vegan “Menudo” recipes

Name: Vegan “Menudo” recipes
Ingredients: 3 ounces dried yuba (bean curd) sticks, soaked to rehydrate, cut into 1 1/2″ rectangular pieces; 2 medium red potatoes, diced; 2 medium carrots, diced; 1/2 small white onion, diced; 2 celery stalks, diced; 4 garlic cloves, smashed and roughly chopped; 14.5 oz. can fire roasted crushed tomatoes plus the juice; 15 oz. can hominy, drained and rinsed; 4 cups water; 1 tablespoon vegan chicken base bouillon; 1 tablespoon chili powder; 1 tablespoon cumin; 1/2 teaspoon cayenne; 1/2 teaspoon oregano; 1 teaspoon olive oil; A few sprigs of cilantro for garnish, chopped